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Sweet Pepper Chicken
with Ditali Pasta & Spinach
40 MIN
4 Servings
From the Test Kitchen
Chicken scarpariello, an Italian-American dish, can be made with countless variations—but it always features chicken and peppers in a delectably tart sauce. Here, we’re using verjus (the juice of young wine grapes) to brighten a sauce made with two kinds of sweet peppers. Little tubes of ditali pasta, simply cooked with spinach, butter, and cheese, are a satisfying pairing for the chicken.
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NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
-
½ lb Ditali Pasta
- 6 oz Sweet Peppers
- 4 oz Spinach
- 2 cloves Garlic
- 1 bunch Oregano
- 2 Tbsps Butter
- 2 Tbsps Mascarpone Cheese
- 2 Tbsps Verjus Blanc
-
1 oz Sweet Piquante Peppers
- ¼ cup All-Purpose Flour
- ¼ cup Grated Pecorino Cheese
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the sweet pepper stems; halve the peppers lengthwise, then remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the piquante peppers. Pick the oregano leaves off the stems of 1 sprig; discard the stems. Keep the remaining sprigs whole.
2
Make the sauce:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sweet peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the piquante peppers, whole oregano sprigs, verjus, and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.
3
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Coat & cook the chicken:
While the pasta cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the flour on a plate. Thoroughly coat the seasoned chicken in the flour (tapping off any excess); transfer to a separate plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until browned.
5
Finish the chicken:
Add the sauce to the pan and cook, occasionally spooning the sauce over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Season with salt and pepper to taste. Carefully remove and discard the whole oregano sprigs.
6
Finish the pasta & serve your dish:
Add the spinach, butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spinach has wilted and the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste. Transfer to a serving dish. Top with the finished chicken and sauce. Garnish with the pecorino cheese and oregano leaves. Enjoy!
1
Prepare the ingredients:
Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the sweet pepper stems; halve the peppers lengthwise, then remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the piquante peppers. Pick the oregano leaves off the stems of 1 sprig; discard the stems. Keep the remaining sprigs whole.
2
Make the sauce:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sweet peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the piquante peppers, whole oregano sprigs, verjus, and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly reduced in volume. Transfer to a bowl. Season with salt and pepper to taste. Rinse and wipe out the pan.
3
Cook the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Coat & cook the chicken:
While the pasta cooks, pat the chicken dry with paper towels; season with salt and pepper on both sides. Place the flour on a plate. Thoroughly coat the seasoned chicken in the flour (tapping off any excess); transfer to a separate plate. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until browned.
5
Finish the chicken:
Add the sauce to the pan and cook, occasionally spooning the sauce over the chicken, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat. Season with salt and pepper to taste. Carefully remove and discard the whole oregano sprigs.
6
Finish the pasta & serve your dish:
Add the spinach, butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the spinach has wilted and the pasta is coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste. Transfer to a serving dish. Top with the finished chicken and sauce. Garnish with the pecorino cheese and oregano leaves. Enjoy!
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