Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Sweet Pepper Chicken

with Ditali Pasta & Spinach

30-Minute Meal
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 600 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Make the sauce:
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.

Cook the pasta:
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.

Coat & cook the chicken:
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.

Finish the chicken:
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.

Finish the pasta & serve your dish:
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!

Tips from Home Chefs

About Blue Apron

Ba hero

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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Make the sauce:
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.

Coat & cook the chicken:
Finish the chicken:
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!

Finish the pasta & serve your dish: