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Chicken Ragù & Fusilli Pasta

with Oregano & Kale

  • Group Created with Sketch.
    Time
    40 min
  • 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

In this easy recipe, our ragù (or Italian meat sauce) gets verdant flavor and color from zucchini, kale, and fragrant fresh oregano. For a bit of rich, cheesy flavor, we’re stirring tangy goat cheese into the pasta, then finishing it with a sprinkle of grated parmesan.

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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- thick pieces. Peel and medium dice the onion. If necessary, peel the garlic, then roughly chop. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Remove and discard the stems of the kale; 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, 3 to 4 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 lightly browned.

Finish the sauce:
4 Finish the sauce:

Add the tomato paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter), chopped oregano and kale, and 1 cup of water; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat.

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 1/2 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 finished sauce, cooked zucchini, 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 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!

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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- thick pieces. Peel and medium dice the onion. If necessary, peel the garlic, then roughly chop. Pick the oregano leaves off the stems; discard the stems and roughly chop the leaves. Remove and discard the stems of the kale; 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, 3 to 4 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 lightly browned.

4 Finish the sauce:

Add the tomato paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter), chopped oregano and kale, and 1 cup of water; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat.

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 1/2 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 finished sauce, cooked zucchini, 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 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: