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Seared Chicken & Pasta Salad

with Corn, Tomatoes, & Creamy Dressing

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

We’re serving our seared chicken breasts over a seasonal accompaniment of creamy pasta salad, which gets deliciously varied flavors and textures from bites of plump tomatoes, roasted peppers, and crunchy cucumbers.

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fresh
ingredients
Seared Chicken & Pasta Salad with Corn, Tomatoes, & Creamy Dressing
Title
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ lb Mafalda Pasta
  • 2 ears Of Corn
  • 2 cloves Garlic
  • 2 Persian Cucumbers
  • 2 Scallions
  • 2 oz Roasted Piquillo Peppers
  • ½ cup Labneh Cheese Or Plain Sheep's Milk Yogurt
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika, & Whole Dried Parsley)
  • ½ lb Cocktail Tomatoes
step-by-step
instructions
Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Combine in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Roughly chop the peppers. Remove and discard the husks and silks of the corn; cut the kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop 1 garlic clove (you will have extra); using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the labneh or yogurt, vinegar, half the spice blend, 1 tablespoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Cook the chicken:
2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with aluminum foil to keep warm. 

Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and cover to keep warm. 

Cook the corn:
4 Cook the corn:

Add a drizzle of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the corn and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Turn off the heat. 

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the seasoned tomatoes and cucumbers, cooked corn, chopped peppers, and dressing. Stir to combine. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Garnish with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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Prepare the ingredients & make the dressing:
1 Prepare the ingredients & make the dressing:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Combine in a bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Roughly chop the peppers. Remove and discard the husks and silks of the corn; cut the kernels off the cobs; discard the cobs. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and finely chop 1 garlic clove (you will have extra); using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the labneh or yogurt, vinegar, half the spice blend, 1 tablespoon of olive oil, 2 tablespoons of water, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

2 Cook the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with aluminum foil to keep warm. 

Cook the chicken:
Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and cover to keep warm. 

4 Cook the corn:

Add a drizzle of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the corn and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Turn off the heat. 

Cook the corn:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the seasoned tomatoes and cucumbers, cooked corn, chopped peppers, and dressing. Stir to combine. Season with salt and pepper to taste. Slice the cooked chicken crosswise. Serve the sliced chicken over the finished pasta. Garnish with the sliced green tops of the scallions. Enjoy!