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Chicken & Whole Grain Pasta
with Calabrian Tomato Sauce
35 MIN
+$2.99/serving
4 Servings
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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NutritionPER SERVING
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Calories540 Cals (est.)
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fresh
ingredients
Title
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18 oz Tail-On Shrimp (Peeled & Deveined)
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¾ lb Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
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2 cloves Garlic
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1 Tbsp Capers
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1 Yellow Onion
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1 oz Sliced Roasted Red Peppers
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5 oz Baby Spinach
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2 Tbsps Mascarpone Cheese
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¼ cup Grated Parmesan Cheese
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1½ tsps Calabrian Chile Paste
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2 Tbsps Tomato Paste
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1 14-Oz Can Whole Datterini Tomatoes
step-by-step
instructions
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.
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.
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!
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.
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.
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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