Dinner

Chicken and Fresh Basil Fettuccine (Blue Apron) is for Dinner.

Chicken and Fresh Basil Fettuccine (Blue Apron) takes 20 minutes to prepare.

Chicken and Fresh Basil Fettuccine (Blue Apron) takes 25 minutes to cook.

Chicken and Fresh Basil Fettuccine (Blue Apron) makes 2 servings.

The ingredients for Chicken and Fresh Basil Fettuccine (Blue Apron) are:

8 oz Organic Ground Chicken
3 clove Garlic
2 plum tomato Red Ripe Tomatoes
1 cup Red Onion Raw
12 sprigs Parsley
6 oz Fettuccine Pasta
0.25 cup Tomato Paste
2 tbsp Alouette Creme Fraiche (by GREENGIRL531)
.25 cup Parmesan Cheese, grated
.25 tsp Pepper, red or cayenne

Here is how you make Chicken and Fresh Basil Fettuccine (Blue Apron):

Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and mince the garlic. Peel and small dice the onion. Core and small dice the tomatoes; transfer to a bowl and season with salt. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves.In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through.Add the garlic and onion to the pan; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant.To the pan, add the tomatoes, 1 cup 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. Heat to simmering on high. Once simmering, reduce the heat to medium and cook, stirring occasionally and scraping up any browned bits (or fond) from the bottom of the pan, 8 to 10 minutes, or until thickened and saucy.Once the sauce has cooked for 4 to 5 minutes, using your hands, carefully separate the strands of the pasta; add to the pot of boiling water. Cook 2 to 3 minutes, or until just shy of al dente (still slightly firm to the bite). Reserving ? cup of the pasta cooking water, drain thoroughly.Add the cooked pasta, cr?me fra?che, all but a pinch of the parsley and half the reserved pasta cooking water to the pan of sauce. Cook, stirring vigorously to coat the pasta, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cheese and remaining parsley. Enjoy!Serving Size: 1/2 of totalNumber of Servings: 2Recipe submitted by SparkPeople user BONMARCHE.

The nutritional information for Chicken and Fresh Basil Fettuccine (Blue Apron) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 691.5

• Total Fat: 23.2 g
• Cholesterol: 124.9 mg
• Sodium: 596.2 mg
• Total Carbs: 82.0 g
• Dietary Fiber: 7.5 g
• Protein: 41.6 g