Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Tuscan-Spiced Chicken & Fregola Sarda

with Warm Citrus Vinaigrette

  • Group Created with Sketch.
    Time
    30-40 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 580 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

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
tried-and-true
kitchen tools
step-by-step
instructions
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

About Blue Apron

Ba hero

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
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: