Garlic-Caper Chicken Pasta

In this Italian-style dish, a duo of aromatic garlic and capers, cooked briefly together to bring out their flavors, forms a simple yet irresistible topping for our Italian-seasoned chicken. The dish is served over a bed of creamy orzo pasta mixed with zucchini, which we are preparing with a touch of sriracha sauce for a delightful hint 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

• ½ cup grated Parmesan Cheese

• ½ cup Heavy Cream

• 2 Tbsp. Capers, chopped

• 2 tsp. Sriracha sauce

• 2 Tbsp. Italian Seasoning

  
  

Directions:

1. Fill a medium pot ¾ full with salted water; cover and bring to a boil over high heat. Add the orzo pasta to the boiling water. Cook uncovered, stirring occasionally, for 8 to 10 minutes, or until tender. Turn off the heat. Drain well and return to the pot. Cover to keep warm.

2. In the meantime, in a medium pan (preferably nonstick), heat a drizzle of olive oil over medium-high heat until hot. Arrange the sliced zucchini in a single layer. Cook without stirring for 2 to 3 minutes, 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, for another 2 to 3 minutes, until well combined and the zucchini is softened. Transfer to a plate and 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. Place the seasoned chicken in the pan. Cook for 6-7 minutes on each side, or until it is browned and fully cooked. Transfer the chicken to a cutting board to rest, leaving any browned bits in the pan.

4. In the pan with the reserved fond, heat a drizzle of olive oil over medium-high heat until hot. Add the capers and garlic. Cook, stirring constantly, for 30 seconds to 1 minute, or until slightly softened. Turn off the heat and carefully stir in the juice of 2 lemon wedges.

5. Add the cooked zucchini, cream, and the juice from the remaining lemon wedges to the pot of cooked pasta. Stir to combine. Taste and 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!