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Sweet Pepper Chicken
with Ditali Pasta & Spinach
30 MIN
2 Servings
From the Test Kitchen
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—balances a touch of butter in the sauce with its pleasant tang. We’re serving the chicken atop a bed of ditali pasta tossed with spinach and creamy mascarpone cheese.
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NutritionPER SERVING
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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 medium 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 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 and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the garlic and oregano; season with salt and pepper. Cook, stirring constantly, 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; cook 4 to 5 minutes per side, or until lightly browned.
5
Make the sauce & finish the chicken:
Add the cooked peppers, verjus, and ½ cup of water (be careful, as the liquid may splatter) to the pan. Season with salt and pepper. Cook, occasionally spooning the sauce over the chicken and scraping up any browned bits 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. Season with salt and pepper to taste.
6
Finish the pasta & plate your dish:
Add the spinach, remaining butter, and half the reserved pasta cooking water to the pot of cooked pasta. 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; 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 medium 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 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 and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the garlic and oregano; season with salt and pepper. Cook, stirring constantly, 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; cook 4 to 5 minutes per side, or until lightly browned.
5
Make the sauce & finish the chicken:
Add the cooked peppers, verjus, and ½ cup of water (be careful, as the liquid may splatter) to the pan. Season with salt and pepper. Cook, occasionally spooning the sauce over the chicken and scraping up any browned bits 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. Season with salt and pepper to taste.
6
Finish the pasta & plate your dish:
Add the spinach, remaining butter, and half the reserved pasta cooking water to the pot of cooked pasta. 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; 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!
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