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Spring Chicken Fettuccine
with Sautéed Asparagus, Kale & Rosemary
20 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
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2 Servings
- Est. 740 Cals/serving
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Delicate, verdant and versatile, asparagus can imbue countless dishes with the delicious taste of spring. Here, we're sautéing our asparagus with kale, then tossing it with juicy bites of chicken and long ribbons of fettuccine—all wrapped in a light cream sauce. Fresh rosemary (a classic complement for chicken) completes this easy, comforting meal on an herbaceous note.
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1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Remove and discard the kale stems; finely chop the leaves. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl. Season the chopped chicken with salt and pepper; toss to coat.
2
Cook the chicken:
In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through.
3
Cook the pasta:
While the chicken cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.
4
Add the vegetables:
While the pasta cooks, to the pan of chicken, add the asparagus, kale, rosemary, 2 tablespoons of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the asparagus is bright green and the kale has wilted.
5
Finish the pasta:
To the pan of chicken and vegetables, add the cooked pasta, crème fraîche and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta between 2 dishes. Garnish with the cheese. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Remove and discard the kale stems; finely chop the leaves. Pick the rosemary leaves off the stems; discard the stems and roughly chop the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces; transfer to a bowl. Season the chopped chicken with salt and pepper; toss to coat.
2
Cook the chicken:
In a large, high-sided pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and cooked through.
3
Cook the pasta:
While the chicken cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving ¾ cup of the pasta cooking water, drain thoroughly.
4
Add the vegetables:
While the pasta cooks, to the pan of chicken, add the asparagus, kale, rosemary, 2 tablespoons of water and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until the asparagus is bright green and the kale has wilted.
5
Finish the pasta:
To the pan of chicken and vegetables, add the cooked pasta, crème fraîche and half the reserved pasta cooking water; season with salt and pepper. Cook, stirring vigorously to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.
6
Plate your dish:
Divide the finished pasta between 2 dishes. Garnish with the 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.
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