Spring Chicken Fettuccine with Sautéed Asparagus, Kale & Rosemary - Blue Apron

By cindyandmojo

Ingredients

• 8 Chicken Tenders
• 6 Ounces Fettuccine Pasta
• 1 Bunch Kale
• 1/2 Bunch Asparagus
• 1 Bunch Rosemary
• 2 Tablespoons Crème Fraîche
• 2 Tablespoons Grated Parmesan Cheese
• 1/8 Teaspoon Crushed Red Pepper Flakes

Details

Servings 2
Adapted from blueapron.com

Preparation

Step 1

Wash & dry fresh produce. Heat a medium pot of salted water to boiling on high. Snap off and discard the tough,woody ends of the asparagus into in pieces on an angle. Remove and discard the kale stems, finely chop the leaves. Pat the chicken dry with paper towels and chop into bite-sized pieces, transfer to a bowl. Season the choped chicken with salt and pepper. Toss to coat. While the chiken cooks, add the pasta to the pot of boiling water and cook 8 to 10 minutes or until al dente. Reserving 3/4 cup of the pasta cooking water. To the pan of chicken and vegetables add the cooked pasta, creme frache 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 sseems dry, gradually add the remaining pasta cooking water to achieve yoou desired consistency. Remove from heat and season with salt and pepper to taste.
Plate