Chicken Ragù & Fusilli Pasta with Oregano & Kale

Chicken Ragù & Fusilli Pasta

with Oregano & Kale

40 MIN
4 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

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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

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:
Browse Steps
1 of 6