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Chicken & Chestnut Pasta
with Savoy Cabbage & Granulated Honey
2 Servings
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.
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NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
-
8 oz Ground Chicken
-
8 oz Whole Wheat Spaghetti
-
2 Carrots
-
2 cloves Garlic
-
2 stalks Celery
-
1 Yellow Onion
-
½ lb Savoy Cabbage
-
1 bunch Rosemary
-
2 Tbsps Butter
- 2 tsps Granulated Honey
- ¼ cup Roasted, Peeled Chestnuts
-
¼ cup Grated Pecorino Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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