Chicken & Asparagus Rollatini

with Fresh Basil Fettuccine

45 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan 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.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Rollatini is an Italian-American dish of chicken breasts rolled around a filling and baked. For our filling, we’re making a briny, savory spread of capers, garlic, and parmesan cheese. We’re also blanching and shocking asparagus—boiling it briefly, then plunging it into ice water to preserve its crisp texture and flavor. Fresh basil-infused fettuccine, tossed with sautéed spinach, makes for a hearty, delicately flavored pairing.

See Plans

Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
10 oz Fresh Basil Fettuccine Pasta
8 Wooden Skewers
2 cloves Garlic
1 bunch Asparagus
½ lb Spinach
2 Tbsps Butter
2 Tbsps Crème Fraîche
1½ Tbsps Capers
⅓ cup Grated Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the caper-garlic paste:

Preheat the oven to 475ºF. Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Cut off and discard the tough, woody stem ends of the asparagus. Roughly chop the capers. Peel and roughly chop the garlic. In a bowl, combine the capers, half the garlic, and half the cheese. Slowly stir in 1 tablespoon of olive oil to create a rough paste; season with salt and pepper to taste.

2 Blanch & shock the asparagus:

Fill a medium bowl with ice water and a pinch of salt. Set aside. To the pot of boiling water, add the asparagus. Cook, stirring frequently, 30 seconds to 1 minute, or until bright green and slightly softened. Leaving the pot of water boiling, using a slotted spoon (or tongs), transfer the cooked asparagus directly to the bowl of ice water. Let stand until cool. Drain thoroughly and pat dry with paper towels.

3 Assemble & bake the rollatini:

While the asparagus cools, oil a sheet pan with 2 teaspoons of olive oil. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on the prepared sheet pan. Evenly top the seasoned chicken with the caper-garlic paste. Place the shocked asparagus on top crosswise. Tightly roll up each chicken breast around the asparagus; thread 2 skewers through the center of each rollatini to keep intact. Arrange seam side down. Bake 14 to 16 minutes, or until cooked through. Remove from the oven and transfer to a cutting board; let rest for at least 5 minutes.

4 Cook the spinach:

Once the rollatini have baked for about 10 minutes, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach and remaining garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Turn off the heat; season with salt and pepper to taste.

5 Cook the pasta:

While the rollatini rest, using your hands, carefully separate the strands of the pasta and add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat.Reserving ¾ cup of the pasta cooking water, drain thoroughly and return to the pot.

6 Finish the pasta & serve your dish:

Add the cooked spinach, crème fraîche, 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 sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste. Divide the finished pasta among 4 dishes. Carefully remove and discard the skewers from the baked rollatini; cut in half crosswise. Top the pasta with the rollatini. Garnish with the remaining cheese. Enjoy!