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Seared Chicken & Fettuccine Pasta

with Fairy Tale Eggplant & Fresh Tomato Sauce

  • icon_cook Created with Sketch.
    Cook Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight’s dish is a celebration of summer’s most magical bounty. We’re serving up fettuccine with an easy homemade tomato sauce, full of fresh oregano and tasty vegetables—including petite fairy tale eggplants. With their striking purple color and faint white stripes, this specialty variety is a dream—at once gorgeous and delicious. Juicy chicken rounds out this enchanting seasonal meal.

fresh
ingredients
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the stem ends of the eggplants; slice into ¼-inch-thick rounds. Peel and finely chop the garlic. Peel and small dice the onion. Core and medium dice the tomato. Pick the oregano leaves off the stems; discard the stems.

Cook & drain the spinach:
2 Cook & drain the spinach:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Wipe out the pot.

Coat & cook the chicken:
3 Coat & cook the chicken:

Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pot. Loosely cover the cooked chicken with foil and set aside in a warm place.

Cook the pasta:
4 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

Cook the vegetables:
5 Cook the vegetables:

While the pasta cooks, add 1 tablespoon of olive oil to the pot of reserved fond and heat on medium-high until hot. Add the eggplants in a single, even layer. Cook 2 to 4 minutes per side, or until browned and tender; season with salt and pepper. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 4 minutes, or until softened and fragrant. Add the tomato; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the tomato has softened.

Finish the pasta & serve your dish:
6 Finish the pasta & serve your dish:

To the pot of vegetables, add the chopped spinach, cooked pasta, half the oregano and half the reserved pasta cooking water; season with salt and pepper. Cook, 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.) Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the cooked chicken. Garnish with the Parmesan cheese and remaining oregano. Enjoy!

Tips from Home Chefs

About Blue Apron

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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 anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Cut off and discard the stem ends of the eggplants; slice into ¼-inch-thick rounds. Peel and finely chop the garlic. Peel and small dice the onion. Core and medium dice the tomato. Pick the oregano leaves off the stems; discard the stems.

2 Cook & drain the spinach:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the spinach; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a cutting board and finely chop. Wipe out the pot.

Cook & drain the spinach:
Coat & cook the chicken:
3 Coat & cook the chicken:

Place the flour on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the flour (tapping off any excess). In the pot used to cook the spinach, heat 1 tablespoon of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a plate, leaving any browned bits (or fond) in the pot. Loosely cover the cooked chicken with foil and set aside in a warm place.

4 Cook the pasta:

While the chicken cooks, add the pasta to the pot of boiling water. Cook, stirring occasionally, 13 to 15 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.

Cook the vegetables:
5 Cook the vegetables:

While the pasta cooks, add 1 tablespoon of olive oil to the pot of reserved fond and heat on medium-high until hot. Add the eggplants in a single, even layer. Cook 2 to 4 minutes per side, or until browned and tender; season with salt and pepper. Add the garlic and onion; season with salt and pepper. Cook, stirring occasionally and scraping up any fond, 2 to 4 minutes, or until softened and fragrant. Add the tomato; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the tomato has softened.

6 Finish the pasta & serve your dish:

To the pot of vegetables, add the chopped spinach, cooked pasta, half the oregano and half the reserved pasta cooking water; season with salt and pepper. Cook, 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.) Turn off the heat and stir in the mascarpone cheese. Season with salt and pepper to taste. Divide the finished pasta between 4 dishes. Top with the cooked chicken. Garnish with the Parmesan cheese and remaining oregano. Enjoy!