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 Mozzarella Chicken
with Yellow Tomato Sauce, Kale & Fettuccine
55 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. 790 Cals/serving
-
This family-friendly recipe is a nod to Italian-American comfort food. We’re making a brightly flavored (and colored) sauce using yellow tomatoes—a sweet-tart variety grown in Italy—to layer with pan-seared chicken and fresh mozzarella, which melts into a perfectly creamy coating in the oven. Fettuccine and kale tossed in a light mascarpone sauce complete the meal with even more satisfying heartiness.
Get Cooking
fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 10 oz Fettuccine Pasta
- 1 14-Ounce Can Whole Yellow Tomatoes
- ½ lb Fresh Mozzarella Cheese
- 4 cloves Garlic
- 1 bunch Kale
- 1 large bunch Parsley
- 2 Tbsps Butter
- 2 Tbsps Mascarpone Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Roughly chop the parsley leaves and stems. Tear the mozzarella cheese into bite-sized pieces. Remove and discard the kale stems; roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands.
2
Make the sauce:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly thickened. Turn off the heat. Stir in half the parsley. Transfer to a bowl; season with salt and pepper to taste. Rinse and wipe out the pan.
3
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes per side, or until browned and cooked through. Remove from heat.
4
Assemble & bake the chicken:
Spread a thin layer of the sauce into the bottom of a baking dish. Leaving any browned bits (or fond) in the pan, top with the cooked chicken in a single, even layer. Evenly top with the remaining sauce and mozzarella cheese; season with salt and pepper. Bake 10 to 12 minutes, or until the cheese is melted and lightly browned. Remove from the oven; let stand for 5 minutes before serving.
5
Cook the pasta:
While the chicken bakes, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
6
Finish the pasta & serve your dish:
Once the pasta has cooked for about 5 minutes, to the pan of reserved fond, add half the butter; heat on medium-high until melted. Add the kale and remaining garlic; cook, stirring occasionally, 3 to 4 minutes, or until wilted. Add the cooked pasta, remaining butter and half the reserved cooking water; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until coated. Turn off the heat. Stir in the mascarpone cheese; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining cooking water.) Transfer to a serving dish. Top the baked chicken with the remaining parsley. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and finely chop the garlic. Roughly chop the parsley leaves and stems. Tear the mozzarella cheese into bite-sized pieces. Remove and discard the kale stems; roughly chop the leaves. Place the tomatoes in a bowl; gently break apart with your hands.
2
Make the sauce:
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add half the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until slightly thickened. Turn off the heat. Stir in half the parsley. Transfer to a bowl; season with salt and pepper to taste. Rinse and wipe out the pan.
3
Cook the chicken:
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 5 minutes per side, or until browned and cooked through. Remove from heat.
4
Assemble & bake the chicken:
Spread a thin layer of the sauce into the bottom of a baking dish. Leaving any browned bits (or fond) in the pan, top with the cooked chicken in a single, even layer. Evenly top with the remaining sauce and mozzarella cheese; season with salt and pepper. Bake 10 to 12 minutes, or until the cheese is melted and lightly browned. Remove from the oven; let stand for 5 minutes before serving.
5
Cook the pasta:
While the chicken bakes, add the pasta to the pot of boiling water. Cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Reserving 1 cup of the pasta cooking water, drain thoroughly.
6
Finish the pasta & serve your dish:
Once the pasta has cooked for about 5 minutes, to the pan of reserved fond, add half the butter; heat on medium-high until melted. Add the kale and remaining garlic; cook, stirring occasionally, 3 to 4 minutes, or until wilted. Add the cooked pasta, remaining butter and half the reserved cooking water; season with salt and pepper. Cook, stirring vigorously, 2 to 3 minutes, or until coated. Turn off the heat. Stir in the mascarpone cheese; season with salt and pepper to taste. (If the sauce seems dry, gradually add the remaining cooking water.) Transfer to a serving dish. Top the baked chicken with the remaining parsley. 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