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Chicken & Fresh Basil Fettuccine

with Creamy Tomato Sauce

  • icon_cook Created with Sketch.
    Cook Time
    20-30 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 730 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

There are few things more satisfying and comforting than a bowl of fresh pasta. Here, our fettuccine comes infused with the subtle, sweet notes of basil, lending the herb’s flavor to every bite. We’re coating the soft ribbons in a hearty and well-balanced sauce of chicken, seasonal tomatoes (accented by the concentrated tang of tomato paste) and a little crème fraîche, for a dish that’s as sophisticated as it is easy to prepare.

fresh
ingredients
tried-and-true
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time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the onion. Core and small dice the tomatoes; transfer to a bowl and season with salt. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves.

Cook the chicken:

2 Cook the chicken:


In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through.

Start the sauce:
3 Start the sauce:

Add the garlic and onion to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

Finish the sauce:
4 Finish the sauce:

To the pan, add the tomatoes, 1 cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to simmering on high. Once simmering, reduce the heat to medium and cook, stirring occasionally and scraping up any browned bits (or fond) from the bottom of the pan, 8 to 10 minutes, or until thickened and saucy.

Cook the pasta:
5 Cook the pasta:

Once the sauce has cooked for 4 to 5 minutes, using your hands, carefully separate the strands of the pasta; 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). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Finish the pasta & plate your dish:
6 Finish the pasta & plate your dish:

Add the cooked pasta, crème fraîche, all but a pinch of the parsley and half the reserved pasta cooking water to the pan of sauce. Cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and remaining parsley. Enjoy!

Tips from Home Chefs

About Blue Apron

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the onion. Core and small dice the tomatoes; transfer to a bowl and season with salt. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves.

2 Cook the chicken:


In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through.

Cook the chicken:

Start the sauce:
3 Start the sauce:

Add the garlic and onion to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.

4 Finish the sauce:

To the pan, add the tomatoes, 1 cup of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Heat to simmering on high. Once simmering, reduce the heat to medium and cook, stirring occasionally and scraping up any browned bits (or fond) from the bottom of the pan, 8 to 10 minutes, or until thickened and saucy.

Finish the sauce:
5 Cook the pasta:

Once the sauce has cooked for 4 to 5 minutes, using your hands, carefully separate the strands of the pasta; 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). Reserving ½ cup of the pasta cooking water, drain thoroughly.

6 Finish the pasta & plate your dish:

Add the cooked pasta, crème fraîche, all but a pinch of the parsley and half the reserved pasta cooking water to the pan of sauce. Cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and remaining parsley. Enjoy!