Blue Apron: Seared Chicken and Pasta Salad with Lemon Caper Sauce

Last night, we made another tasty Blue Apron meal.  This time the recipe was Seared Chicken and Pasta Salad with Lemon Caper Sauce.  Mike got the produce ready while I boiled water for the pasta.  Once the water was boiling, I added the pasta and cooked it for 14 minutes.  After cooking it, I drained it and returned it to the pot.  Next, I worked on the vegetables by heating oil in a large nonstick pan.  I added the squash and cooked it for 4 minutes, adding in the peppers and garlic and cooking another 4 minutes.  I set the veggies aside and cooked the chicken for about 7 minutes on each side.  I allowed the cooked chicken to cool a little bit while I made the sauce.  To the pan, I added butter, capers (I don't like them, so I only used half.), and the juice of 2 lemon wedges.  I cooked it until the butter had completed melted.  To the pasta, I added the veggies, sauce, and half the parsley.  I plated the chicken next to the pasta and garnished with lemon wedges and parsley.  This was a really tasty dish.  We absolutely loved the pasta!  It was really interesting and we talked about a couple of different ways to make it again in the future.