Chicken & Chestnut Pasta with Savoy Cabbage & Granulated Honey

Chicken & Chestnut Pasta

with Savoy Cabbage & Granulated Honey

2 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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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

Chestnuts are an earthy, winter treasure. Picked in fall, they last through the cold season, and they’re a staple of holiday feasts. In this recipe, we’re mixing roasted chestnuts into the pasta and seasonal vegetables. Their rich crunch adds a tasty textural element to this gourmet dish. A sprinkle of granulated honey adds a unique, balanced sweetness to these warming flavors.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Chicken & Chestnut Pasta with Savoy Cabbage & Granulated Honey
Title
time-saving
tips & techniques
Chestnuts
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Thinly slice the celery. Peel and thinly slice the onion. Peel and halve the carrots lengthwise; thinly slice into half moons. Remove and discard the core of the cabbage; thinly slice the leaves. Roughly chop the chestnuts. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the garlic.

Cook the chicken:
2 Cook the chicken:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken; cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned; season with salt and pepper. Transfer to a plate and set aside. Wipe out the pan.

Cook the aromatics:
3 Cook the aromatics:

In the same pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, carrots, celery, garlic and rosemary; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the vegetables have softened.

Add the cabbage, chestnuts & chicken:
4 Add the cabbage, chestnuts & chicken:

Add the cabbage, chestnuts and cooked chicken to the pan of aromatics. Cook, stirring frequently, 3 to 4 minutes, or until the cabbage has wilted and the chestnuts are warmed through.

Cook & finish the pasta:
5 Cook & finish the pasta:

While the vegetables and chicken cook, add the pasta to the pot of boiling water. Cook 6 to 7 minutes, or until just shy of al dente. Reserve 1 cup of the pasta water; drain the pasta thoroughly and transfer it directly to the pan of vegetables and chicken. Add the butter, all but a pinch of the Pecorino cheese and ¾ cup of the reserved pasta water. Cook, stirring to coat the noodles, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems too dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Season with salt and pepper to taste. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the granulated honey and remaining Pecorino cheese. Enjoy!

Tips from Home Chefs

Get Plans

Chicken & Chestnut Pasta

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Thinly slice the celery. Peel and thinly slice the onion. Peel and halve the carrots lengthwise; thinly slice into half moons. Remove and discard the core of the cabbage; thinly slice the leaves. Roughly chop the chestnuts. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves. Peel and thinly slice the garlic.

2 Cook the chicken:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken; cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned; season with salt and pepper. Transfer to a plate and set aside. Wipe out the pan.

Cook the chicken:
Cook the aromatics:
3 Cook the aromatics:

In the same pan used to cook the chicken, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, carrots, celery, garlic and rosemary; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until the vegetables have softened.

4 Add the cabbage, chestnuts & chicken:

Add the cabbage, chestnuts and cooked chicken to the pan of aromatics. Cook, stirring frequently, 3 to 4 minutes, or until the cabbage has wilted and the chestnuts are warmed through.

Add the cabbage, chestnuts & chicken:
Cook & finish the pasta:
5 Cook & finish the pasta:

While the vegetables and chicken cook, add the pasta to the pot of boiling water. Cook 6 to 7 minutes, or until just shy of al dente. Reserve 1 cup of the pasta water; drain the pasta thoroughly and transfer it directly to the pan of vegetables and chicken. Add the butter, all but a pinch of the Pecorino cheese and ¾ cup of the reserved pasta water. Cook, stirring to coat the noodles, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems too dry, slowly add the remaining reserved pasta water until you achieve your desired consistency.) Season with salt and pepper to taste. Remove from heat.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the granulated honey and remaining Pecorino cheese. Enjoy!

Plate your dish:
Browse Steps
1 of 6