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Pasta & Chicken Bolognese

with Kale & Parmesan Cheese

30-Minute Meal
30-Minute Meal
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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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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

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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. 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: