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.