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Garlic-Caper Chicken Blueapron.Com with Fettuccine & Zucchini

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Garlic-Caper Chicken Blueapron.Com with Fettuccine & Zucchini Garlic-Caper Chicken blueapron.com with Fettuccine & Zucchini 2 SERVINGS | 20–30 MINS US H L & P Serve with Blue Apron Ingredients wine that has this symbol F R Y blueapron.com/wine 2 Boneless, Skinless 1/2 lb Fettuccine U I T 1 Zucchini Chicken Breasts Pasta 2 cloves Garlic 1 Tbsp Capers 2 Tbsps Butter 2 Tbsps Crème 1/4 cup Grated 1 Tbsp Italian Fraîche Parmesan Cheese Seasoning1 1. Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram 1 Prepare the ingredients 4 Cook the zucchini • Fill a large pot 3/4 of the way up • In the pan of reserved fond, heat with salted water; cover and heat 2 teaspoons of olive oil on to boiling on high. medium-high until hot. • Wash and dry the zucchini; halve • Add the sliced zucchini, lengthwise, then thinly slice Italian seasoning, and half the crosswise. chopped garlic; season with • Peel and roughly chop 2 cloves salt and pepper. Cook, stirring of garlic. occasionally, 3 to 4 minutes, or until lightly browned. • Roughly chop the capers. • Transfer to a bowl. • Wipe out the pan. 2 Cook the chicken • Pat the chicken dry with paper towels; season with salt and 5 Make the garlic-caper topping pepper on both sides. • In the same pan, heat 2 • In a medium pan (nonstick, if teaspoons of olive oil on you have one), heat 2 teaspoons medium-high until hot. of olive oil on medium-high • Add the chopped capers and until hot. remaining chopped garlic; • Add the seasoned chicken. Cook season with salt and pepper. 6 to 7 minutes per side, or until Cook, stirring constantly, 30 browned and cooked through.* seconds to 1 minute, or until softened. • Leaving any browned bits (or fond) in the pan, transfer to a cutting board. Loosely cover with foil to keep warm. • Turn off the heat. 3 Cook the pasta 6 Finish the pasta & serve your dish • Meanwhile, add the pasta to • To the pot of cooked pasta, add the pot of boiling water. Cook, the cooked zucchini, butter, stirring occasionally, 8 to 10 crème fraîche, and half the minutes, or until al dente reserved pasta cooking (still slightly firm to the bite). water. Cook on medium-high, Turn off the heat. stirring frequently, 1 to 2 min- utes, or until the butter is melted • Reserving 1/2 cup of the pasta and the pasta is coated (if neces- cooking water, drain thoroughly sary, gradually add the remaining and return to the pot. cooking water to ensure the pasta is thoroughly coated). • Turn off the heat. 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. Enjoy! *An instant-read thermometer should register 165°F. NUTRITION PER SERVING (AS PREPARED)** Calories: 950, Total Carbohydrates: 92g, Dietary Fiber: 6g, Added Sugars: 0g, Produced in a facility that processes crustacean Total Fat: 39g, Saturated Fat: 16g, Protein: 58g, Sodium: 1220mg. shellfish, egg, fish, milk, peanuts, soy, tree nuts, and wheat. **For information about our wellness labels visit us at blueapron.com/wellness. To view this meal’s FULL NUTRITION FACTS and any customizations you may have applied, Blue Apron, LLC, New York, NY 10005 select this recipe from your Current page in the Blue Apron app or blueapron.com. CONTAINS: SEE INGREDIENT PACKAGING FOR ALLERGEN(S). Share your photos with #blueapron 2PP 110920,.
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