Multi-Cooker

Shredded Chicken & Hot Italian Pork Sausage

95 MIN

8 Servings

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From the Test Kitchen

Great for families, these recipes put a Blue Apron twist on a multi-cooker experience. Easily bulk-cook meats (including braised meats like pulled pork or chicken) while you cook other elements like sauces and sides.

This weeks meals are:
• Shredded Chicken & Farro with Spinach, Tomatoes & Salsa Verde
• Hot Italian Pork Sausage Pasta with Tomato Sauce & Kale

See Plans

Nutrition

PER SERVING
Calories

680 Cals (est.)

View Full Nutrition

fresh

ingredients

¼ cup Labneh Cheese
¼ cup Grated Parmesan Cheese
2 Tbsps Sliced Roasted Almonds
1 tsp Preserved Lemon Purée
1 tsp Whole Dried Oregano
5 oz Baby Spinach
1½ lbs Boneless, Skinless Chicken Thighs
1 cup Semi-Pearled Farro
⅓ cup Chicken Bone Broth
½ lb Grape Tomatoes
⅓ cup Salsa Verde
½ lb Sugar Snap Peas
1 Sweet Or Yellow Onion
1 8-Ounce Can Tomato Sauce
¾ lb Carrots
1 15-Ounce Can Crushed Tomatoes
1 Shallot
¾ lb Orecchiette Pasta
1 bunch Kale
1 Tbsp Capers
¼ tsp Crushed Red Pepper Flakes
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
10 oz Hot Italian Pork Sausage
2 cloves Garlic
1 oz Pitted Niçoise Olives

step-by-step

instructions

Cook Along

1 Prepare the ingredients for the Shredded Chicken & Farro:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve the tomatoes. Pull off and discard the tough string that runs the length of each snap pea pod; halve the peas crosswise. Roughly chop the olives.

2 Cook & shred the chicken:

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the oregano. Transfer to the multi-cooker; add the broth. Close and seal the lid. Turn to the high pressure cook function and set to 15 minutes. Once the chicken is cooked through*, let the lid naturally release 5 minutes, then manually release the lid. Using two forks, carefully shred into bite-sized pieces. Add the lemon purée and chopped olives. Stir to combine. Taste, then season with salt and pepper if desired.

*An instant-read thermometer should register 165°F.

3 Cook the farro:

Meanwhile, add the farro to the pot of boiling water. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a large bowl.

4 Cook the vegetables & finish the farro:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the halved peas; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the halved tomatoes and spinach; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the spinach is wilted. Turn off the heat. Transfer to the bowl of cooked farro. Add the salsa verde and stir to combine. Taste, then season with salt and pepper if desired.

5 Assemble & Store the Shredded Chicken & Farro:

Makes 4 servings:

For each serving, in a large container combine:

1/4 finished farro

1/4 shredded chicken

6 Prepare the ingredients for the Hot Italian Pork Sausage Pasta:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Peel and thinly slice the carrots. Halve, peel, and medium dice the onion.Separate the kale leaves from the stems. Discard the stems and roughly chop the leaves. Peel and roughly chop 2 cloves of garlic. Peel and thinly slice the shallot.

7 Cook the sausage & sauce:

In the multi-cooker, combine the sausage (breaking into bite-sized pieces before adding), Italian seasoning, tomato sauce, crushed tomatoes, sliced carrots, and diced onion. Season with salt and pepper. Close and seal the lid. Turn to the high pressure cook function and set to 10 minutes. Once the sausage is cooked through, let the lid naturally release 5 minutes, then manually release the lid. Taste, then season with salt and pepper if desired.

8 Cook the pasta:

Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil and stir to coat.

9 Cook the kale:

Meanwhile, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the capers, chopped garlic, and sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped kale 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 occasionally, 2 to 3 minutes, or until the kale is slightly wilted. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Turn off the heat.

10 Assemble & Store the Hot Italian Pork Sausage:

Makes 4 servings:

For each serving, in a large container combine:

1/4 cooked pasta

1/4 finished sausage and sauce

Transfer the cooked kale to 4 small containers.

11 Finish & Serve the Shredded Chicken & Farro:

Makes 4 servings:

Heat the finished chicken and farro in the microwave 1 to 2 minutes, or until heated through. Garnish each serving with the labneh.

12 Finish & Serve the Hot Italian Pork Sausage Pasta:

Makes 4 servings:

Heat the finished sausage and pasta and cooked kale in the microwave 1 to 2 minutes, or until heated through. Garnish each serving of kale with the almonds. Garnish each serving of the sausage and pasta with the parmesan.