Chicken Ragù & Fusilli Pasta with Oregano & Kale

Chicken Ragù & Fusilli Pasta

with Oregano & Kale

40 MIN
4 Servings
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Vegetarian
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From the Test Kitchen

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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  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
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fresh
ingredients
Chicken Ragù & Fusilli Pasta with Oregano & Kale
Title
time-saving
tips & techniques
Goat Cheese
Fusilli
Oregano
How To: Separate Leafy Greens from the Stems
Capers
Garlic
How To: Safely Cut Round Vegetables
Zucchini
Tomato Paste
Parmesan Cheese
How To: Chop Herbs
Diced Tomatoes
Red Pepper Flakes
Kale
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!

Tips from Home Chefs

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Chicken Ragù & Fusilli Pasta

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:
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