Seared Chicken & Fettuccine Pasta with Fairy Tale Eggplant & Fresh Tomato Sauce

Seared Chicken & Fettuccine Pasta

with Fairy Tale Eggplant & Fresh Tomato Sauce

45 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
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

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!

Browse Steps
1 of 6