Chicken with zucchini and pasta
Cook this recipe in 6 simple steps
1. Cook orzo
Bring a medium pot of salted water to a boil. Add orzo, and cook until al dente, about 9 minutes. Drain, reserving ¼ cup pasta water, then return to pot and toss with 1 teaspoon oil.
2. Prepare the vegetables
Meanwhile, halve, peel, and thinly slice shallot. Thinly slice garlic. Slice the zucchini into ½-inch rounds. Remove core from tomatoes, then chop.
3. Sear the chicken
Meanwhile, pat chicken dry and season with salt and pepper. Heat 2 tablespoons oil in a medium skillet over medium-high heat. Add chicken and cook until golden, about 3 minutes; flip and cook 2 minutes more. Transfer to a plate.
4. Cook sauce
Return the skillet to medium-high. Add the shallots and cook until translucent, about 1 minute. Add the garlic and zucchini, season with salt, then cook until lightly browned, about 3 minutes. Add the tomatoes and pasta water; season with salt and pepper. Bring to a simmer.
5. Finish chicken
Nestle the chicken breasts into the sauce and cover. Cook until the sauce reduces slightly, about 10 minutes. Add olives and capers and continue to cook, covered, until chicken is cooked through and sauce is reduced, about 5 minutes more.
6. Garnish and serve
Pick basil leaves from stems and tear any large leaves in half. Divide orzo between plates and top with sauce, chicken, and fresh basil leaves. Enjoy!
What we send
fresh basil
chicken breast
orzo
roma tomatoes
zucchini
pitted olives
garlic clove
capers
shallot
What you need
coarse salt
olive oil
freshly ground black pepper
What you'll use
large skillet
large pot
strainer