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In this spin on an Italian-American classic, we’re cooking chicken meatballs along with seasonal zucchini and tomatoes in a buttery, briny sauce. It’s all served over orzo pasta simply dressed with a touch of rich, smooth crème fraîche.

Ethan Mick

with Tomatoes & Orzo

Chicken Piccata Meatballs

Ground Chicken

Orzo Pasta

Garlic

Capers

Cocktail Tomatoes

Panko Breadcrumbs

Butter

Crème Fraîche

Chicken Demi-Glace

Zucchini

White Wine Vinegar

Ingredients

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the **zucchini** lengthwise, then cut crosswise into 1/4-inch pieces. If necessary, peel the **garlic**, then roughly chop. Quarter the **tomatoes**; place in a bowl and season with salt and pepper.

Prepare the ingredients:

Place the **chicken** and **breadcrumbs** in a large bowl; season with salt and pepper. Gently mix to combine. Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the **meatballs** and cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Form & cook the meatballs:

While the meatballs cook, add the **pasta** to the pot of boiling water and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta:

Heat the pan of reserved fond on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the **sliced zucchini** in an even layer; cook, without stirring, 3 to 4 minutes, or until lightly browned and slightly softened. Add the **chopped garlic** and **capers**; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant.

Cook the zucchini:

Add the **demi-glace**, **butter**, **vinegar**, **seasoned tomatoes**, and **cooked meatballs** to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and saucy. Turn off the heat and season with salt and pepper to taste. To the pot of **cooked pasta**, add the **crème fraîche** and a drizzle of olive oil. Season with salt and pepper and stir to combine. Serve the **finished meatballs and sauce** over the **finished pasta**. Enjoy!