Mediterranean chicken over fresh cavatelli and asparagus

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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Mediterranean chicken over fresh cavatelli and asparagus

Soy-Free, Family-Friendly, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

35–50 Minutes

Think of this dish as a spin on chicken piccata, minus the butter but with all the rich flavor. We serve tender chicken over fresh pasta brightened with a sauce of capers, lemon, scallions, and savory broth.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

10 ounces organic asparagus
7 ounces Talluto’s fresh ricotta cavatelli
2 organic boneless skinless chicken breasts (about 5 ounces each)
1 packet chicken broth concentrate
3 organic scallions
3 tablespoons capers
1 organic lemon
4 or 5 sprigs organic fresh flat-leaf parsley
2 tablespoons grated Parmesan

Nutrition per serving

Calories 540, Total Fat 11g (14% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 910mg (40% DV), Total Carb. 62g (23% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 50g
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the asparagus and cavatelli

Bring a medium sauce pot of generously salted water to a boil.

Snap off the woody ends from the asparagus; cut the asparagus crosswise into 1-inch pieces.
Separate the cavatelli so the noodles don’t clump together during cooking.

To the pot of boiling water, add the asparagus and cook, stirring occasionally, until crisp-tender, 2 to 4 minutes. Using a slotted spoon, transfer to a medium bowl.

Return the water to a boil, stir in the cavatelli, and cook, stirring occasionally, until just tender, 4 to 6 minutes. Drain the cavatelli, reserving 2 cups [3 cups] pasta cooking water. Return the cavatelli to the pot. Add the asparagus and cover to keep warm.

While the asparagus and cavatelli are cooking, prepare the chicken.

Cook the chicken

Pat the chicken dry with a paper towel; season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chicken and cook, turning occasionally, until lightly browned and cooked through, 4 to 6 minutes per side. Transfer to a cutting board to rest for 5 minutes, then cut into 1-inch-thick slices. Do not clean the pan.

While the chicken is cooking, prepare the remaining ingredients.

Prep the remaining ingredients

In a small bowl or cup, mix the chicken broth concentrate with 1 cup [2 cups] reserved pasta cooking water and stir to combine.
Trim the root ends from the scallions; thinly slice the white parts. Save the green parts for another use.
Rinse the capers.
Juice half the lemon; cut the remaining half into wedges for garnish. [Juice 1 lemon; cut the remaining lemon into wedges.]
Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.

Cook the sauce

In the same pan used for the chicken, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the white parts of the scallions and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.

Add the chicken broth and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened and reduced by half, 3 to 4 minutes. Stir in the cavatelli, asparagus, Parmesan, capers, 1 tablespoon [2 TBL] lemon juice, and more of the reserved pasta cooking water if needed to reach the desired consistency; cook until heated through, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the cavatelli and asparagus to individual plates and top with the chicken. Garnish with the parsley and serve with the lemon wedges.

Kids Can!

Snap off the ends from the asparagus.
Rinse the capers.
Juice the lemon.
Strip the parsley leaves.
Garnish with the parsley.

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