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Baked Chicken & Mafalda Pasta
with Honey & Balsamic Vinegar Dressing
30 minWellness at Blue Apron
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4 Servings
- Est. 610 Cals/serving
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This recipe highlights the versatility of balsamic vinegar dressing by using it in two ways: as a coating and a dipping sauce for our chicken. Rustic mafalda pasta, tossed with kale and carrots in butter, makes for a satisfying accompaniment to the baked chicken. (You may receive dark green lacinato, green curly, or red kale.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
- ½ lb Mafalda Pasta
- 6 oz Carrots
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1 bunch Kale
- 4 Tbsps Butter
- 2 Tbsps Balsamic Vinegar
- 1½ Tbsps Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
- 1 Shallot
- 1 Tbsp Honey
- 1 Tbsp Dijon Mustard
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Make the dressing & bake the chicken:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. In a large bowl, whisk together the honey (kneading the packet before opening), vinegar, mustard, Italian seasoning, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer half the dressing to a serving dish and set aside. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add to the large bowl of remaining dressing; turn to thoroughly coat. Transfer to the prepared sheet pan. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven and transfer to a cutting board.
2
Prepare the ingredients:
While the chicken bakes, wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Peel and thinly slice the shallot. Remove and discard the kale stems; roughly chop the leaves.
3
Cook the pasta:
While the chicken continues to bake, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the vegetables:
While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the shallot and kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale is slightly wilted. Add 1/3 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat.
5
Finish the pasta:
Add the cooked vegetables, butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.
6
Slice the chicken & serve your dish:
Slice the baked chicken crosswise. Divide the finished pasta among 4 dishes. Top with the sliced chicken. Serve with the reserved dressing on the side. Enjoy!
1
Make the dressing & bake the chicken:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Heat a large pot of salted water to boiling on high. Line a sheet pan with aluminum foil. Lightly oil the foil. In a large bowl, whisk together the honey (kneading the packet before opening), vinegar, mustard, Italian seasoning, and 1 tablespoon of olive oil. Season with salt and pepper to taste. Transfer half the dressing to a serving dish and set aside. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Add to the large bowl of remaining dressing; turn to thoroughly coat. Transfer to the prepared sheet pan. Bake 19 to 21 minutes, or until the chicken is cooked through. Remove from the oven and transfer to a cutting board.
2
Prepare the ingredients:
While the chicken bakes, wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Peel and thinly slice the shallot. Remove and discard the kale stems; roughly chop the leaves.
3
Cook the pasta:
While the chicken continues to bake, add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.
4
Cook the vegetables:
While the pasta cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the shallot and kale; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the kale is slightly wilted. Add 1/3 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Turn off the heat.
5
Finish the pasta:
Add the cooked vegetables, butter, and half the reserved pasta cooking water to the pot of cooked pasta. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is thoroughly coated. (If the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency.) Turn off the heat and season with salt and pepper to taste.
6
Slice the chicken & serve your dish:
Slice the baked chicken crosswise. Divide the finished pasta among 4 dishes. Top with the sliced chicken. Serve with the reserved dressing on the side. Enjoy!
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