master

In this rustic Italian recipe, toasty fregola sarda pasta is a perfect match for briny olives and sweet raisins. We’re topping it with chicken dusted with a warming blend of ground fennel, rosemary, and sage. A seasonal orange vinaigrette finishes off the dish with more bright flavor.

Ethan Mick

with Warm Citrus Vinaigrette

Tuscan-Spiced Chicken & Fregola Sarda

Chopped Chicken Breast

Fregola Sarda Pasta

Garlic

Kale

Golden Raisins

Castelvetrano Olives

Red Wine Vinegar

Crushed Red Pepper Flakes

Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary, & Ground Sage)

Orange

Ingredients

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the **kale**; roughly chop the leaves. Peel and roughly chop the **garlic**. Halve the **orange**; squeeze the juice into a bowl, straining out any seeds. Using the flat side of your knife, smash the **olives**; remove and discard the pits, then roughly chop.

Prepare the ingredients:

Add the **pasta** to the pot of boiling water; cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the pasta:

While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the **chopped kale** **and garlic**; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add **1/4 cup of water**; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

Cook the kale:

While the pasta continues to cook, pat the **chicken** dry with paper towels; place in a bowl and season with salt and pepper. Add **up to 3/4 of the spice blend** (you will have extra); toss to thoroughly coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:

Add the **orange juice** and **2 tablespoons of water** to the pan of reserved fond. Cook on medium-high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat and stir in **2 teaspoons of olive oil** until thoroughly combined. Season with salt and pepper to taste.

Make the vinaigrette:

To the pot of **cooked pasta**, add the **cooked kale**, **chopped olives**, **raisins**, and **vinegar**. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Serve the finished pasta topped with the **cooked chicken** and **vinaigrette**. Enjoy!