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

Customer Favorite
30-Minute Meal
  • Group Created with Sketch.
    Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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

Cook the peppers:
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.

Cook the pasta:
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.

Coat & brown the chicken:
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.

Make the sauce & finish the chicken:
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.

Finish the pasta & plate your dish:
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!

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 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.

Cook the peppers:
Cook the pasta:
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.

Coat & brown the chicken:
Make the sauce & finish the chicken:
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!

Finish the pasta & plate your dish: