Lemon-Caper Chicken with Creamy Calabrian Zucchini & Orzo

• servings: 2 servings
• total time: 40 minutes

Ingredients

2 Boneless, Skinless Chicken Breasts

4 oz Orzo Pasta

1 Zucchini

¼ cup Grated Parmesan Cheese

1 Lemon

1½ tsps Calabrian Chile Paste

2 cloves Garlic

1 Tbsp Capers

¼ cup Cream

1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

Directions

1 Prepare the ingredients Fill a medium pot 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, stirring occasionally, 8 to 10 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 (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 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the lemon-caper topping In the pan of reserved fond, heat a drizzle of olive oil 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. Carefully 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 (shaking the packet before opening), 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 lemon-caper topping. Garnish with the parmesan. Enjoy!

1 Prepare the ingredients Fill a medium pot 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, stirring occasionally, 8 to 10 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 (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 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board. *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Make the lemon-caper topping In the pan of reserved fond, heat a drizzle of olive oil 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. Carefully 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 (shaking the packet before opening), 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 lemon-caper topping. Garnish with the parmesan. Enjoy!

Nutrition

• Calories: 620