We ship wine to the following states:
×
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.
Sweet Pepper Chicken
with Ditali Pasta & Spinach
Customer Favorite
30-Minute Meal
-
Time25-35 mins
-
Servings2
-
NutritionEst. 740 calories
Tonight, we’re preparing a take on chicken scarpariello, an Italian-American classic of chicken served in a delectable sweet pepper sauce. Verjus blanc—the juice of young wine grapes—gives the sauce pleasant tang, while a touch of butter rounds it out. We’re serving the chicken atop a bed of tubular ditali pasta, tossed with spinach and creamy mascarpone cheese.
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
-
4 oz Ditali Pasta
- 6 oz Spinach
- 4 oz Sweet Peppers
- 2 cloves Garlic
- 2 Tbsps All-Purpose Flour
- 2 Tbsps Butter
- 2 Tbsps Mascarpone Cheese
- 1 Tbsp Verjus Blanc
- ¼ tsp Dried Oregano
tried-and-true
kitchen tools
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 pepper stems. Halve the peppers lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers crosswise. Peel and roughly chop the garlic.
2
Cook the peppers:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the garlic and dried oregano; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl. Set aside in a warm place. Wipe out the pan.
3
Cook the pasta:
While the peppers cook, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 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 & brown the chicken:
While the pasta cooks, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 5 minutes per side, or until lightly browned.
5
Make the sauce & finish the chicken:
To the pan, add the cooked peppers, verjus, and ½ cup of water (careful, as the liquid may splatter); season with salt and pepper. Cook, occasionally spooning the sauce over the chicken and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat; add half the butter. Continue to spoon the sauce over the chicken until the butter has melted and the sauce is thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
6
Finish the pasta & plate your dish:
To the pot of cooked pasta, add the spinach, remaining butter, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. (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. Divide the finished pasta between 2 dishes. Top with the finished chicken and sauce. 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 pepper stems. Halve the peppers lengthwise, then remove and discard the ribs and seeds. Thinly slice the peppers crosswise. Peel and roughly chop the garlic.
2
Cook the peppers:
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the garlic and dried oregano; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl. Set aside in a warm place. Wipe out the pan.
3
Cook the pasta:
While the peppers cook, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 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 & brown the chicken:
While the pasta cooks, place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 4 to 5 minutes per side, or until lightly browned.
5
Make the sauce & finish the chicken:
To the pan, add the cooked peppers, verjus, and ½ cup of water (careful, as the liquid may splatter); season with salt and pepper. Cook, occasionally spooning the sauce over the chicken and scraping up any fond from the bottom of the pan, 2 to 3 minutes, or until the chicken is coated and cooked through. Turn off the heat; add half the butter. Continue to spoon the sauce over the chicken until the butter has melted and the sauce is thoroughly combined. Turn off the heat. Season with salt and pepper to taste.
6
Finish the pasta & plate your dish:
To the pot of cooked pasta, add the spinach, remaining butter, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach has wilted. (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. Divide the finished pasta between 2 dishes. Top with the finished chicken and sauce. Enjoy!
Tips from Home Chefs
About Blue Apron
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