Garlic-Caper Chicken

with Creamy Calabrian Zucchini & Orzo

Serves 2 · 30–40 minutes

chicken, pasta

Ingredients

• 2 boneless, skinless chicken breasts
• 2 cloves garlic
• ¼ cup cream
• 1 Tbsp Italian seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
• 4 oz orzo pasta
• 1 lemon
• 1½ tsps Calabrian chile paste
• 1 zucchini
• ¼ cup grated parmesan cheese
• 1 Tbsp capers

Also: olive oil, salt, pepper

Steps

1. Prepare the ingredients

   • Fill a medium pot or a large pot if you're cooking 4 servings 3/4 of the way up with salted water; cover and heat to boiling on high.
   • Wash and dry the fresh produce.
   • Halve the zucchini lengthwise, then thinly slice crosswise.
   • Roughly chop the capers.
   • Peel and roughly chop 2 cloves of garlic.
   • Quarter and deseed the lemon.

2. Cook the pasta

   • Add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat.
   • Drain thoroughly and return to the pot. Cover to keep warm.

3. Cook the zucchini

   • Meanwhile, in a medium pan or a large pan if you're cooking 4 servings (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
   • Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
   • Add as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened.
   • Transfer to a plate; cover with foil to keep warm.
   • Rinse and wipe out the pan.

4. Cook the chicken

   • Pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the Italian seasoning to coat (you may have extra).
   • In the same pan, heat a drizzle of olive oil on medium-high until hot.
   • Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
   • Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

5. Make the garlic-caper topping

   • In the pan of reserved fond, heat 1 tablespoon of olive oil or 2 tablespoons of olive oil if you're cooking 4 servings on medium-high until hot.
   • Add the chopped capers and chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.
   • Turn off the heat and stir in the juice of 2 lemon wedges.

6. Finish the pasta & serve your dish

   • To the pot of cooked pasta, add the cooked zucchini, cream, and the juice of the remaining lemon wedges. Stir to combine.
   • Taste, then season with salt and pepper if desired.
   • Slice the cooked chicken crosswise.
   • Serve the finished pasta topped with the sliced chicken and garlic-caper topping. Garnish with the cheese.