Seared Chicken & Lemon-Butter Sauce with Veggies & Fregola Sarda Pasta

Seared Chicken & Lemon-Butter Sauce

with Veggies & Fregola Sarda Pasta

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined) View recipe
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Chicken Breasts

    From the Test Kitchen

    Thanks to its nutty flavor and small, round shape, fregola sarda—made from toasted semolina—is a uniquely delicious option for pasta salads. Here, as a seasonal side for pan-seared chicken, we’re tossing the pasta with sautéed vegetables and a rich, tangy sauce made from butter, lemon, and briny capers.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Seared Chicken & Lemon-Butter Sauce with Veggies & Fregola Sarda Pasta
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • ⅔ cup Fregola Sarda Pasta
    • 4 oz Sweet Peppers
    • 1 Lemon
    • 2 cloves Garlic
    • 1 Tbsp Capers
    • 1 Zucchini
    • 1 oz Butter
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon

    Cook the pasta
    2 Cook the pasta

    Place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Add to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    Cook the chicken
    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Make the sauce
    5 Make the sauce

    To the pan of reserved fond, add the butter, chopped capers, and the juice of 2 lemon wedges. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or the butter is melted and thoroughly combined. Turn off the heat.

    Finish & serve your dish
    6 Finish & serve your dish

    To the pot of cooked pasta, add the cooked vegetables and sauce; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Quarter and deseed the lemon

    2 Cook the pasta

    Place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Add to the pot of boiling water. Cook, uncovered, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the pasta
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced zucchini; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add the sliced peppers and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Transfer to a plate. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken
    Make the sauce
    5 Make the sauce

    To the pan of reserved fond, add the butter, chopped capers, and the juice of 2 lemon wedges. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or the butter is melted and thoroughly combined. Turn off the heat.

    6 Finish & serve your dish

    To the pot of cooked pasta, add the cooked vegetables and sauce; stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Serve the remaining lemon wedges on the side. Enjoy!

    Finish & serve your dish
    Browse Steps
    1 of 6