Pasta & Chicken Bolognese

with Kale & Parmesan Cheese

30 MIN

4 Servings

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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.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Chicken
1 15-Ounce Can Crushed Tomatoes
1 lb Elicoidali Pasta
1 bunch Kale
2 cloves Garlic
1 Yellow Onion
2 Tbsps Tomato Paste
2 Tbsps Tomato Paste
¼ cup Grated Parmesan Cheese
2 Tbsps Mascarpone Cheese
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

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.

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