Chicken Basil Fettuccine
By: Blue Apron
Ingredients to buy
- ☐1 lbGround chicken
- ☐8 ozFresh basil fettuccine
- ☐1Red onion
- ☐2Vine tomatoes
- ☐1Bunch basil
- ☐1Ricotta cheese (qty?)
- ☐1Tomato paste (small can)
Ingredients you probably have
- ☐Butter
- ☐Garlic paste
- ☐Garlic powder
Equipment needed
- ☐~Large pot
- ☐12 inNon-stick skillet
- Wash and dry the produce.
- Finely chop the onion.
- Dice the tomato.
- Pick the leaves off the basil, discard the stems.
- Cook the chicken over medium-high heat in oil, season with salt and pepper. Retain fond.
- Start a pot of boiling, salted water.
- In the same pan with fond, reduce heat to medium. Add oil and cook the garlic and onion until softened (7 min). Add salt and pepper.
- Add tomato paste into the skillet. Cook and stir until paste is dark red and fragrant (2 min).
- Add to the skillet:
- Cooked ground chicken
- Diced tomatoes
- 1 cup water
- Salt and pepper
- Increase heat to medium-high. Cook until tomatoes break down and sauce thickens (12 min).
- After 10 minutes, add the pasta to the pot of boiling water. Cook (2-3 min).
- Drain pasta and save 125mL of the pasta cooking water.
- Add to the skillet:
- Cooked pasta
- Half of the pasta cooking water
- Ricotta
- Parmesan
- Reduce heat to medium. Cook, stirring occasionally (2 min).
- If too dry, stir in more pasta cooking water.
- Prior to serving, mix in torn basil leaves, salt, and pepper. Save some basil for garnish.
- Serve, topped with fresh grated parmesan and torn basil leaves.