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Spring Chicken Fettuccine

with Sautéed Asparagus, Kale & Rosemary

  • Group Created with Sketch.
    Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
tried-and-true
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
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.

Cook the chicken:
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.

Cook the pasta:
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.

Add the vegetables:
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.

Finish the pasta:
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.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the cheese. 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 any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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.

Cook the chicken:
Cook the pasta:
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.

Add the vegetables:
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!

Plate your dish: