Chicken & Whole Grain Pasta with Calabrian Tomato Sauce
Fast & Easy

Chicken & Whole Grain Pasta

with Calabrian Tomato Sauce

35 MIN
+$2.99/serving 4 Servings
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
    • with Shrimp

    From the Test Kitchen

    This vibrant dish features our new whole grain radiator pasta, which boasts a hearty texture and a ruffled shape that's perfect for soaking up sauces, like this Calabrian chile and datterini tomato sauce. You'll stir in creamy mascarpone cheese right before serving, and top the dish with a sprinkle of parmesan to finish.
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    • Nutrition
      PER SERVING
    • Calories
      540 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Chicken & Whole Grain Pasta with Calabrian Tomato Sauce
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • ¾ lb Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
    • 2 cloves Garlic
    • 1 Tbsp Capers
    • 1 Yellow Onion
    • 1 oz Sliced Roasted Red Peppers
    • 5 oz Baby Spinach
    • 2 Tbsps Mascarpone Cheese
    • ¼ cup Grated Parmesan Cheese
    • 1½ tsps Calabrian Chile Paste
    • 2 Tbsps Tomato Paste
    • 1 14-Oz Can Whole Datterini Tomatoes
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the spinach. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Roughly chop the peppers. Place the tomatoes in a large bowl; gently break apart with your hands. Add 1/2 cup of water and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine.

    Cook the shrimp
    2 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Finish the sauce
    4 Finish the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, chopped garlic, chopped capers, and chopped peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 3 to 4 minutes, or until the sauce is thickened. Turn off the heat.

    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked shrimp, spinach, finished sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy! 

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    Chicken & Whole Grain Pasta

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the spinach. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Roughly chop the capers. Roughly chop the peppers. Place the tomatoes in a large bowl; gently break apart with your hands. Add 1/2 cup of water and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to combine.

    2 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Season with salt and pepper. In a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

    Cook the shrimp
    Cook the pasta
    3 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

    4 Finish the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, chopped garlic, chopped capers, and chopped peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until softened. Add the tomato paste; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 3 to 4 minutes, or until the sauce is thickened. Turn off the heat.

    Finish the sauce
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked shrimp, spinach, finished sauce, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the spinach is wilted and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Add the mascarpone; stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the parmesan. Enjoy! 

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