Signature with Baked Chicken & Sautéed Beef

Signature

with Baked Chicken & Sautéed Beef

95 MIN
8 Servings
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From the Test Kitchen

Love Blue Apron Signature? This is the plan for you. Enjoy the recipes you know and love, now designed to create make-ahead meals.

This week's meals are:
• Oregano Chicken & Creamy Pesto with Vegetable Pasta
• Spanish Chicken & Rice with Saffron Mayo
• Beef & Ditali Pasta with Calabrian-Caper Tomato Sauce
• Sautéed Beef over Rice with Pepper-Olive Relish

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    860 Cals (est.)
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fresh
ingredients
Signature with Baked Chicken & Sautéed Beef
Title
  • ⅓ cup Crispy Onions
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sliced Roasted Almonds
  • 2 Tbsps Roasted Pistachios
  • 2 cloves Garlic
  • 1 tsp Whole Dried Oregano
  • 2 Zucchini
  • ½ lb Grape Tomatoes
  • ½ lb Sweet Peppers
  • 1 cup Jasmine Rice
  • 4 Boneless, Skinless Chicken Breasts
  • ¾ lb Ditali Pasta
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • 1⅛ lbs Ground Beef
  • 6 oz Carrots
  • 1 Yellow Or Sweet Onion
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Mascarpone Cheese
  • 1 8-Ounce Can Tomato Sauce
  • 1 oz Castelvetrano Olives
  • ⅓ cup Basil Pesto
  • 1 oz Sliced Pickled Jalapeño Pepper
  • 1 pinch Saffron
  • 1 Tbsp Capers
  • 1½ tsps Calabrian Chile Paste
  • ½ oz Sweet Piquante Peppers
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Roast & slice the chicken:
1 Roast & slice the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and the oregano. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Transfer to the sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board and carefully slice crosswise.

*An instant-read thermometer should register 165°F

Cook the beef:
2 Cook the beef:

Meanwhile, peel and roughly chop 2 cloves of garlic. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened and the beef is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then  medium dice. Peel the carrots; halve lengthwise, then thinly slice crosswise. Medium dice the zucchini. Halve the tomatoes.

Cook the pasta:
4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (slightly firm to the bite). Reserving the pot, drain thoroughly and transfer to a large bowl. 

Make the vegetable rice:
5 Make the vegetable rice:
In the same pot, heat 2 teaspoons of olive oil on medium-high until hot.Add the diced onion, diced peppers, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 19 to 21 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired.
Cook the remaining vegetables & finish the pasta:
6 Cook the remaining vegetables & finish the pasta:

Heat the pan of reserved fond on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of cooked pasta. Stir to combine. Taste, then season with salt and pepper if desired.

Make the Creamy Pesto:
7 Make the Creamy Pesto:

Combine the pesto, mascarpone, and 2 teaspoons of water; season with salt and pepper.

Make the Saffron Mayo:
8 Make the Saffron Mayo:

Combine the saffron, mayonnaise, and 2 teaspoons water; season with salt and pepper.

Make the Calabrian-Caper Tomato Sauce:
9 Make the Calabrian-Caper Tomato Sauce:

Combine the tomato sauce, capers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

Make the Pepper-Olive Relish:
10 Make the Pepper-Olive Relish:

Pit and roughly chop the olives. Roughly chop the piquante peppers and jalapeño pepper. Thoroughly wash your hands after handling the jalapeño. 

Combine the chopped olives and peppers,  2 tablespoons of olive oil, and as much of the chopped jalapeño as you’d like, depending on how spicy you’d like the sauce to be.

Assemble & Store the Oregano Chicken & Creamy Pesto:
11 Assemble & Store the Oregano Chicken & Creamy Pesto:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced oregano chicken breast

Transfer the creamy pesto to 2 small containers. 

Assemble & Store the Spanish Chicken & Rice:
12 Assemble & Store the Spanish Chicken & Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 vegetable rice

• 1 sliced Spanish-spiced chicken breast

Transfer the saffron mayo to 2 small containers. 

Assemble & Store the Beef & Ditali Pasta:
13 Assemble & Store the Beef & Ditali Pasta:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked beef

Transfer the Calabrian-caper tomato sauce to 2 small containers. 

Assemble & Store the Sautéed Beef over Rice:
14 Assemble & Store the Sautéed Beef over Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 vegetable rice

• 1/4 cooked beef

Transfer the pepper-olive relish to 2 small containers. 

Finish & Serve the Oregano Chicken & Creamy Pesto:
15 Finish & Serve the Oregano Chicken & Creamy Pesto:

Makes 2 servings:

  • Roughly chop the pistachios. 

    Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. 

    Garnish each serving with the creamy pesto and chopped pistachios.


Finish & Serve the Spanish Chicken & Rice:
16 Finish & Serve the Spanish Chicken & Rice:

Makes 2 servings:

  • Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. 

    Garnish each serving with the saffron mayo and almonds.


Finish & Serve the Beef & Ditali Pasta:
17 Finish & Serve the Beef & Ditali Pasta:

Makes 2 servings:

  • Combine the finished beef and pasta and Calabrian-caper tomato sauce. Heat in the microwave 1 to  2 minutes, or until heated through. 

    Garnish each serving with the parmesan.


Finish & Serve the Sautéed Beef over Rice:
18 Finish & Serve the Sautéed Beef over Rice:

Makes 2 servings:

  • Heat the finished beef and rice in the microwave 1 to 2 minutes, or until heated through. 

    Garnish each serving with the pepper-olive relish and crispy onions.


Tips from Home Chefs

Signature

Roast & slice the chicken:
1 Roast & slice the chicken:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the chicken dry with paper towels. Season 2 chicken breasts on both sides with salt, pepper, and the oregano. Season the remaining chicken breasts on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Transfer to the sheet pan. Roast 18 to 20 minutes, or until browned and cooked through.* Transfer to a cutting board and carefully slice crosswise.

*An instant-read thermometer should register 165°F

2 Cook the beef:

Meanwhile, peel and roughly chop 2 cloves of garlic. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened and the beef is cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. 

Cook the beef:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

Meanwhile, wash and dry the fresh produce. Halve, peel, and medium dice the onion. Cut off and discard the stems of the peppers; remove the cores, then  medium dice. Peel the carrots; halve lengthwise, then thinly slice crosswise. Medium dice the zucchini. Halve the tomatoes.

4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (slightly firm to the bite). Reserving the pot, drain thoroughly and transfer to a large bowl. 

Cook the pasta:
Make the vegetable rice:
5 Make the vegetable rice:
In the same pot, heat 2 teaspoons of olive oil on medium-high until hot.Add the diced onion, diced peppers, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 19 to 21 minutes, or until tender and the water has been absorbed. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired.
6 Cook the remaining vegetables & finish the pasta:

Heat the pan of reserved fond on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to the bowl of cooked pasta. Stir to combine. Taste, then season with salt and pepper if desired.

Cook the remaining vegetables & finish the pasta:
Make the Creamy Pesto:
7 Make the Creamy Pesto:

Combine the pesto, mascarpone, and 2 teaspoons of water; season with salt and pepper.

8 Make the Saffron Mayo:

Combine the saffron, mayonnaise, and 2 teaspoons water; season with salt and pepper.

Make the Saffron Mayo:
Make the Calabrian-Caper Tomato Sauce:
9 Make the Calabrian-Caper Tomato Sauce:

Combine the tomato sauce, capers, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.

10 Make the Pepper-Olive Relish:

Pit and roughly chop the olives. Roughly chop the piquante peppers and jalapeño pepper. Thoroughly wash your hands after handling the jalapeño. 

Combine the chopped olives and peppers,  2 tablespoons of olive oil, and as much of the chopped jalapeño as you’d like, depending on how spicy you’d like the sauce to be.

Make the Pepper-Olive Relish:
Assemble & Store the Oregano Chicken & Creamy Pesto:
11 Assemble & Store the Oregano Chicken & Creamy Pesto:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1 sliced oregano chicken breast

Transfer the creamy pesto to 2 small containers. 

12 Assemble & Store the Spanish Chicken & Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 vegetable rice

• 1 sliced Spanish-spiced chicken breast

Transfer the saffron mayo to 2 small containers. 

Assemble & Store the Spanish Chicken & Rice:
Assemble & Store the Beef & Ditali Pasta:
13 Assemble & Store the Beef & Ditali Pasta:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 finished pasta

• 1/4 cooked beef

Transfer the Calabrian-caper tomato sauce to 2 small containers. 

14 Assemble & Store the Sautéed Beef over Rice:

Makes 2 servings:

For each serving, in a large container combine: 

• 1/4 vegetable rice

• 1/4 cooked beef

Transfer the pepper-olive relish to 2 small containers. 

Assemble & Store the Sautéed Beef over Rice:
Finish & Serve the Oregano Chicken & Creamy Pesto:
15 Finish & Serve the Oregano Chicken & Creamy Pesto:

Makes 2 servings:

  • Roughly chop the pistachios. 

    Heat the finished chicken and pasta in the microwave 1 to 2 minutes, or until heated through. 

    Garnish each serving with the creamy pesto and chopped pistachios.


16 Finish & Serve the Spanish Chicken & Rice:

Makes 2 servings:

  • Heat the finished chicken and rice in the microwave 1 to 2 minutes, or until heated through. 

    Garnish each serving with the saffron mayo and almonds.


Finish & Serve the Spanish Chicken & Rice:
Finish & Serve the Beef & Ditali Pasta:
17 Finish & Serve the Beef & Ditali Pasta:

Makes 2 servings:

  • Combine the finished beef and pasta and Calabrian-caper tomato sauce. Heat in the microwave 1 to  2 minutes, or until heated through. 

    Garnish each serving with the parmesan.


18 Finish & Serve the Sautéed Beef over Rice:

Makes 2 servings:

  • Heat the finished beef and rice in the microwave 1 to 2 minutes, or until heated through. 

    Garnish each serving with the pepper-olive relish and crispy onions.


Finish & Serve the Sautéed Beef over Rice:
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