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

Seared Chicken & Lemon-Butter Sauce

with Veggies & Fregola Sarda Pasta

40 MIN
+$0.95/serving 2 Servings
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Available Options

  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    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.
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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    fresh
    ingredients
    Seared Chicken & Lemon-Butter Sauce with Veggies & Fregola Sarda Pasta
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ⅔ cup Fregola Sarda Pasta
    • 4 oz Sweet Peppers
    • 1 Lemon
    • 1 Tbsp Capers
    • 2 cloves Garlic
    • 1 Zucchini
    • 1 oz Butter
    time-saving
    tips & techniques
    How To: Quarter and Deseed a Lemon
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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 shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    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. Serve the cooked shrimp with the finished pasta. Serve the remaining lemon wedges on the side. Enjoy! 

    Tips from Home Chefs

    Seared Chicken & Lemon-Butter Sauce

    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 shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the shrimp
    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. Serve the cooked shrimp with the finished pasta. Serve the remaining lemon wedges on the side. Enjoy! 

    Finish & serve your dish
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