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Chicken Ragu & Fusilli Pasta

with Oregano & Spinach

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 650 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

A staple in Italian cuisine, our ragu (a meat-based sauce that is commonly served with pasta) gets added flavor and delightful color from fresh oregano, zucchini, and spinach. For a bit of creaminess, we’re stirring in tart spreadable goat cheese to bring it all together.

Get Cooking
fresh
ingredients
Chicken Ragu & Fusilli Pasta with Oregano & Spinach
Title
  • 1⅛ lbs Ground Chicken
  • 1 lb Fresh Fusilli Pasta (Previously Frozen)
  • 1 15-Ounce Can Diced Tomatoes
  • 1 Sweet Onion
  • 2 cloves Garlic
  • 2 Zucchini
  • 1 bunch Oregano
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Capers
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Tbsps Spreadable Goat Cheese
  • 1 bunch Kale
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and medium dice the onion. Peel and roughly chop the garlic. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. 

Cook the zucchini:
2 Cook the zucchini:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Rinse and wipe out the pan. 

Start the sauce:
3 Start the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion, chopped garlic, capers, 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. Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until thoroughly combined. 

Finish the sauce:
4 Finish the sauce:

Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter), chopped oregano, and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is thickened and the chicken is cooked through. 

Cook the pasta:
5 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water and cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot. 

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

To the pot of cooked pasta, add the sauce, cooked zucchini, spinach, goat cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese. 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 any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then cut crosswise into 1/2-inch pieces. Peel and medium dice the onion. Peel and roughly chop the garlic. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. 

2 Cook the zucchini:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Season with salt and pepper. Continue to cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Transfer to a plate. Rinse and wipe out the pan. 

Cook the zucchini:
Start the sauce:
3 Start the sauce:

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion, chopped garlic, capers, 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. Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until thoroughly combined. 

4 Finish the sauce:

Add the tomato paste. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter), chopped oregano, and 1/2 cup of water; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is thickened and the chicken is cooked through. 

Finish the sauce:
Cook the pasta:
5 Cook the pasta:

While the sauce cooks, add the pasta to the pot of boiling water and cook 3 to 4 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot. 

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the sauce, cooked zucchini, spinach, goat cheese, and half the reserved pasta cooking water. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until the pasta is coated. If the pasta seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency. Turn off the heat and season with salt and pepper to taste. Serve the finished pasta garnished with the parmesan cheese. Enjoy!

Finish the pasta & serve your dish: