Tuscan-Spiced Chicken & Fregola Sarda with Warm Citrus Vinaigrette

Tuscan-Spiced Chicken & Fregola Sarda

with Warm Citrus Vinaigrette

35 MIN
2 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

In this rustic Italian recipe, toasty fregola sarda pasta is a perfect match for briny olives and sweet raisins. We’re topping it with chicken dusted with a warming blend of ground fennel, rosemary, and sage. A seasonal orange vinaigrette finishes off the dish with more bright flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Tuscan-Spiced Chicken & Fregola Sarda with Warm Citrus Vinaigrette
Title
  • 10 oz Chopped Chicken Breast
  • ½ cup Fregola Sarda Pasta
  • 2 cloves Garlic
  • 1 bunch Kale
  • 3 Tbsps Golden Raisins
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Red Wine Vinegar
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
  • 1 Orange
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Peel and roughly chop the garlic. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water; cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the kale:
3 Cook the kale:

While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

Cook the chicken:
4 Cook the chicken:

While the pasta continues to cook, pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add up to 3/4 of the spice blend (you will have extra); toss to thoroughly coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the vinaigrette:
5 Make the vinaigrette:

Add the orange juice and 2 tablespoons of water to the pan of reserved fond. Cook on medium-high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat and stir in 2 teaspoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

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

To the pot of cooked pasta, add the cooked kale, chopped olives, raisins, and vinegar. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Serve the finished pasta topped with the cooked chicken and vinaigrette. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Remove and discard the stems of the kale; roughly chop the leaves. Peel and roughly chop the garlic. Halve the orange; squeeze the juice into a bowl, straining out any seeds. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

2 Cook the pasta:

Add the pasta to the pot of boiling water; cook 14 to 16 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Cook the pasta:
Cook the kale:
3 Cook the kale:

While the pasta cooks, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped kale and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/4 cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the kale is wilted and the water has cooked off. Transfer to a bowl and season with salt and pepper to taste. Cover with aluminum foil to keep warm. Wipe out the pan.

4 Cook the chicken:

While the pasta continues to cook, pat the chicken dry with paper towels; place in a bowl and season with salt and pepper. Add up to 3/4 of the spice blend (you will have extra); toss to thoroughly coat. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the chicken:
Make the vinaigrette:
5 Make the vinaigrette:

Add the orange juice and 2 tablespoons of water to the pan of reserved fond. Cook on medium-high, stirring occasionally and scraping up any fond, 1 to 2 minutes, or until slightly reduced in volume. Turn off the heat and stir in 2 teaspoons of olive oil until thoroughly combined. Season with salt and pepper to taste.

6 Finish the pasta & serve your dish:

To the pot of cooked pasta, add the cooked kale, chopped olives, raisins, and vinegar. Drizzle with olive oil and season with salt and pepper. Stir to combine. Season with salt and pepper to taste. Serve the finished pasta topped with the cooked chicken and vinaigrette. Enjoy!

Finish the pasta & serve your dish:
Browse Steps
1 of 6