Garlic Caper Chicken #200

Garlic Caper Chicken show #200

Ingredients

2 Boneless, Skinless

Chicken Breasts

2 cloves Garlic

2 Tbsps Crème

Fraîche

1/2 lb Fettuccine

Pasta

1 Tbsp Capers

1/4 cup Grated

Parmesan Cheese

1 Zucchini

2 Tbsps Butter

1 Tbsp Italian

Seasoning

1. Prepare the ingredients

• Fill a large pot 3/4 of the way up

with salted water; cover and heat

to boiling on high.

• Wash and dry the zucchini; halve

lengthwise, then thinly slice

crosswise.

• Peel and roughly chop 2 cloves

of garlic.

•Roughly chop the capers.

2. Cook the chicken

• Pat the chicken dry with paper

towels; season with salt and

pepper on both sides.

• In a medium pan (nonstick, if

you have one), heat 2 teaspoons

of olive oil on medium-high

until hot.

• Add the seasoned chicken. Cook

6 to 7 minutes per side, or until

browned and cooked through.*

• Leaving any browned bits (or fond) in the pan, transfer to a cutting

board. Loosely cover with foil to keep warm.

3. Cook the pasta

• Meanwhile, add the pasta to

the pot of boiling water. Cook,

stirring occasionally, 8 to 10

minutes, or until al dente

(still slightly firm to the bite).

Turn off the heat.

•Reserving 1/2 cup of the pasta

cooking water, drain thoroughly

and return to the pot.

4. Cook the zucchini

• In the pan of reserved fond, heat

2 teaspoons of olive oil on

medium-high until hot.

• Add the sliced zucchini,

Italian seasoning, and half the

chopped garlic; season with

salt and pepper. Cook, stirring

occasionally, 3 to 4 minutes, or

until lightly browned.

• Transfer to a bowl.

• Wipe out the pan.

5. Make the garlic-caper topping

• In the same pan, heat 2

teaspoons of olive oil on

medium-high until hot.

• Add the chopped capers and

remaining chopped garlic;

season with salt and pepper.

Cook, stirring constantly, 30

seconds to 1 minute, or until

softened.

• Turn off the heat.

6. Finish the pasta & serve your dish

• To the pot of cooked pasta, add

the cooked zucchini, butter,

crème fraîche, and half the

reserved pasta cooking

water. Cook on medium-high,

stirring frequently, 1 to 2 minutes, or until the butter is melted

and the pasta is coated (if necessary, gradually add the remaining

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!