Pasta & Chicken Bolognese with Kale & Parmesan Cheese

Pasta & Chicken Bolognese

with Kale & Parmesan Cheese

30 MIN
4 Servings
Wellness at Blue Apron
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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.
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From the Test Kitchen

We’re cooking up this family-friendly bolognese with ground chicken, tomatoes, kale, and classic aromatics—the perfect match for tubes of elicoidali pasta. With a dusting of parmesan, it makes for delicious cold-weather comfort food.

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  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
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fresh
ingredients
Pasta & Chicken Bolognese with Kale & Parmesan Cheese
Title
time-saving
tips & techniques
Mascarpone
How to Make Sure Your Pasta is Al Dente
Curly Kale
Tomato Paste
Garlic
Crushed Tomatoes
Yellow Onion
How To: Separate Leafy Greens from the Stems
Parmesan Cheese
Italian Seasoning
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. Peel and roughly chop the garlic. Peel and small dice the onion. Remove and discard the stems of the kale; roughly chop the leaves.

Cook the chicken:
2 Cook the chicken:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water and cook 9 to 11 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.

Start the sauce:
4 Start the sauce:

While the pasta cooks, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the chopped garlic and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant.

Finish the sauce:
5 Finish the sauce:

Add the tomatoes, chopped kale, Italian seasoning, and 1 cup of water to the pan; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 3 to 4 minutes, or until the kale is wilted and the sauce is slightly thickened. Add the cooked chicken; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat.

Finish & serve your dish:
6 Finish & serve your dish:

Add the finished sauce, mascarpone cheese, and half the reserved pasta cooking water to the pot of cooked pasta; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Garnish the finished pasta with the parmesan cheese. Enjoy

Tips from Home Chefs

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Pasta & Chicken Bolognese

Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel and small dice the onion. Remove and discard the stems of the kale; roughly chop the leaves.

2 Cook the chicken:

In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

Cook the chicken:
Cook the pasta:
3 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water and cook 9 to 11 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.

4 Start the sauce:

While the pasta cooks, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the chopped garlic and diced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the tomato paste and cook, stirring constantly, 30 seconds to 1 minute, or until dark red and fragrant.

Start the sauce:
Finish the sauce:
5 Finish the sauce:

Add the tomatoes, chopped kale, Italian seasoning, and 1 cup of water to the pan; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 3 to 4 minutes, or until the kale is wilted and the sauce is slightly thickened. Add the cooked chicken; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until coated. Turn off the heat.

6 Finish & serve your dish:

Add the finished sauce, mascarpone cheese, and half the reserved pasta cooking water to the pot of cooked pasta; season with salt and pepper. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Garnish the finished pasta with the parmesan cheese. Enjoy

Finish & serve your dish:
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