We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Baked Chicken & Mafalda Pasta
with Honey & Balsamic Vinegar Dressing
30 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 610 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
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.)
Get Cooking
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- ½ lb Mafalda Pasta
- 6 oz Carrots
-
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!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered