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In tonight’s pasta dish, inspired by rustic Italian fare, fregola sarda acts as the perfect counterpoint to our summer vegetables. The tender bite of these little pearls meets the juicy crunch of sautéed corn for a delicious contrast in texture. On top, an Italian salsa verde—a simple, flavorful green sauce, brightened up here with a little red wine vinegar—adds another satisfying pop to our crispy-skinned chicken.

Ethan Mick

with Salsa Verde, Corn & Tomato

Seared Chicken & Fregola Sarda

Boneless, Skin-On Chicken Breasts

Fregola Sarda Pasta

Garlic

Of Corn

Plum Tomato

Parsley

Capers

Red Wine Vinegar

Grated Parmesan Cheese

Crushed Red Pepper Flakes

Ingredients

Wash and dry the fresh produce. Heat a small pot of [salted water](#) to boiling on high. Finely chop the capers. [Finely chop the parsley leaves and stems.](#) [Peel](#) and [mince the garlic](#); smash with the side of your knife until it resembles a paste (or use a zester). Remove and discard the husks and silks of the corn. [Cut the corn kernels off the cob](#); discard the cob. [Core and small dice the tomato.](#)

Prepare the ingredients:

In a bowl, combine the **vinegar**, **capers**, **parsley**, **half the cheese** and **¼ of the garlic paste**. Slowly stir in enough olive oil to create a rough paste; [season with salt and pepper to taste.](#)

Make the salsa verde:

Add the **pasta** to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Reserving **¼ cup of the pasta cooking water**, drain thoroughly.

Cook the pasta:

While the pasta cooks, in a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the **corn**; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the **tomato**, **remaining garlic paste** and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Cook the vegetables:

While the pasta continues to cook, pat the **chicken** dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken, skin sides down, and cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board, leaving any browned bits (or fond) in the pan, and set aside in a warm place.

Cook the chicken:

Add the **cooked pasta**, **cooked vegetables** and **reserved pasta cooking water** to the pan. Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Cut the **cooked chicken** crosswise into thirds. Divide the finished pasta and chicken between 2 dishes. Top the chicken with the **salsa verde**. Garnish with the **remaining cheese**. Enjoy!