In this Italian-style dish, a duo of aromatic garlic and capers—cooked briefly together to bring out their flavors—creates a simple, irresistible topping for our Italian-seasoned chicken. It all comes together over a bed of creamy orzo mixed with zucchini, which we’re cooking with a bit of sriracha sauce for a pleasant kick of heat. Serves 4
Ingredients:
4 Boneless Chicken breasts
10 oz. Orzo Pasta
2 Zucchini, halved and sliced thin
4 cloves Garlic, minced
1 Lemon
1/2 cup grated Parmesan Cheese
1/2 cup Heavy Cream
2 Tbsp. Capers, chopped
2 tsp. Sriracha sauce
2 Tbsp. Italian Seasoning
Directions:
1. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
2. Meanwhile, in a medium pan (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 Sriracha 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.
3. Season the chicken on both sides with salt, pepper, and enough of the italian seasoning to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6-7 minutes per side, or until browned and cooked through. Leaving any browned bits in the pan, transfer to a cutting board to rest.
4. In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the capers and garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. Carefully stir in the juice of 2 lemon wedges.
5. 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 chicken and garlic-caper topping. Garnish with the cheese. Enjoy!
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