Chicken Ragù & Creste di Gallo Pasta with Roasted Eggplants

Chicken Ragù & Creste di Gallo Pasta

with Roasted Eggplants

30 MIN
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

Ruffled whole grain creste di gallo—whose name means “rooster’s crest” in Italian—is the perfect match for a hearty sauce of ground chicken, sweet peppers, and garlic. (The sauce comes together with a bit of fromage blanc, a creamy fresh cheese.) For a vibrant side, we’re roasting petite fairy tale eggplants, then tossing them with vinegar and briny black olives.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Chicken Ragù & Creste di Gallo Pasta with Roasted Eggplants
Title
time-saving
tips & techniques
Sweet Pepper
Fairy Tale Eggplant
Garlic
Butter
Tomato Paste
Parmesan Cheese
Cerignola Olives
Red Wine Vinegar
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450ºF. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the eggplants lengthwise. Peel and roughly chop the garlic. Cut out and discard the stem, ribs, and seeds of the peppers. Medium dice. Using the flat side of your knife, smash the olives; remove and discard the pits. Roughly chop.

Roast the eggplants:
2 Roast the eggplants:

Place the eggplants on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer, cut side down. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; carefully transfer to a medium bowl.

Cook the chicken:
3 Cook the chicken:

While the eggplants roast, in a large pan, heat a drizzle 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.

Make the sauce:
4 Make the sauce:

Add the garlic and peppers to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook 1 to 2 minutes, or until lightly browned and slightly softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

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

While the sauce cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pan of sauce. Add the butter and cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and the butter has melted. Turn off the heat and stir in the fromage blanc. Season with salt and pepper to taste.

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

Stir the olives, vinegar, and a drizzle of olive oil into the bowl of roasted eggplants; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese. Serve with the finished eggplants on the side. Enjoy!

Tips from Home Chefs

Get Plans

Chicken Ragù & Creste di Gallo Pasta

Prepare the ingredients:
How To: Hold a Chef's Knife
1 Prepare the ingredients:

Preheat the oven to 450ºF. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the eggplants lengthwise. Peel and roughly chop the garlic. Cut out and discard the stem, ribs, and seeds of the peppers. Medium dice. Using the flat side of your knife, smash the olives; remove and discard the pits. Roughly chop.

2 Roast the eggplants:

Place the eggplants on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer, cut side down. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; carefully transfer to a medium bowl.

Roast the eggplants:
Cook the chicken:
3 Cook the chicken:

While the eggplants roast, in a large pan, heat a drizzle 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.

4 Make the sauce:

Add the garlic and peppers to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook 1 to 2 minutes, or until lightly browned and slightly softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.

Make the sauce:
Cook & finish the pasta:
5 Cook & finish the pasta:

While the sauce cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pan of sauce. Add the butter and cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and the butter has melted. Turn off the heat and stir in the fromage blanc. Season with salt and pepper to taste.

6 Finish the eggplants & plate your dish:

Stir the olives, vinegar, and a drizzle of olive oil into the bowl of roasted eggplants; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese. Serve with the finished eggplants on the side. Enjoy!

Finish the eggplants & plate your dish:
Browse Steps
1 of 6