A vibrant chile paste from Calabria—a region of southern Italy known for its spicy, bright red peppers. It adds delicious tang in addition to its notable heat.
Fill a medium pot or large pot (for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high.
Wash and dry the zucchini to produce.
Have the zucchini lengthwise, then thinly slice crosswise.
Roughly chop 2 cloves of garlic.
Quarter and dessed the lemon(s).
Add the pasta to the pot of boiling water and cook, uncovered, 8 to 10 minutes, or until tender. Turn off the heat.
Drain thoroughly and return to the pot. Cover to keep warm.
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot.
Add sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned.
Add as much of the chile paste as you'd like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and the zucchini is softened.
Transfer to a plate; cover with foil to keep warm.
Rinse and wipe out the pan.
Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning.
In the same pan, heat a drizzle of olive oil on medium-high until hot.
Add the seasoned chicken. Cook 4 to 8 minutes per side, or until browned and cooked through.
Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
When cool enough to handle, slice the cooked chicken crosswise.
In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot.
Add the chopped capers and chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened.
Turn off the heat. Carefully stir in the juice of 2 lemon wedges.
To the pot of cooked pasta, add the cooked zucchini, mascarpone, and the juice of the remaining lemon wedges. Stir to combine.
Taste, then season with salt and pepper if desired.
Serve the finished pasta topped with the sliced chicken and lemon-caper topping. Garnish with the parmesan. Enjoy!
Customized options available for shrimp, chicken pieces, or salmon fillets with specific cooking instructions provided. USDA safe cooking temperatures: 165°F Chicken, 145°F Fish. Cooking instructions are written for 2 servings. If cooking for 4, use larger pots and pans, work in batches when necessary, and double any measurements that are highlighted.