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Creamy Tomato Shrimp & Whole Grain Pasta
with Walnut-Caper Topping
30 MIN
+$1.99/serving
4 Servings
From the Test Kitchen
This vibrant shrimp dish features our new whole grain radiator pasta, which boasts a ruffled shape that's perfect for soaking up sauces, like the one you'll make here with tomatoes, garlic, and red pepper flakes. A walnut-caper topping that's finished with romano cheese adds a textural contrast to this delightful dish.
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Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
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NutritionPER SERVING
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Calories760 Cals (est.)
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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
Title
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18 oz Boneless Chicken Breast Pieces
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¾ lb Whole Grain Radiator Pasta (Contains 34 G Whole Grain Per 2 Oz Serving)
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2 Tbsps Capers
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½ cup Roasted Walnuts
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½ cup Cream
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¼ cup Grated Romano Cheese
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2 Zucchini
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¼ tsp Crushed Red Pepper Flakes
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2 cloves Garlic
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1 14-Oz Can Whole Peeled 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 zucchini; halve lengthwise, then thinly slice crosswise. Pat the capers dry with a paper towel; roughly chop. Roughly chop the walnuts. Peel and finely chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the pasta
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.
3
Make the walnut-caper topping
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped walnuts and chopped capers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the walnuts are toasted and the capers are lightly browned. Transfer to a bowl; add the cheese and toss to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the chicken, zucchini & sauce
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the chicken is cooked through. Turn off the heat.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked chicken, zucchini, and sauce, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water until the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the walnut-caper topping. 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 zucchini; halve lengthwise, then thinly slice crosswise. Pat the capers dry with a paper towel; roughly chop. Roughly chop the walnuts. Peel and finely chop 2 cloves of garlic. Place the tomatoes in a bowl; gently break apart with your hands.
2
Cook the pasta
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.
3
Make the walnut-caper topping
Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped walnuts and chopped capers; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the walnuts are toasted and the capers are lightly browned. Transfer to a bowl; add the cheese and toss to combine. Taste, then season with salt and pepper if desired. Wipe out the pan.
4
Cook the chicken, zucchini & sauce
Pat the chicken dry with paper towels; season with salt and pepper. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined and softened. Add the crushed tomatoes (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and the chicken is cooked through. Turn off the heat.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked chicken, zucchini, and sauce, cream, and half the reserved pasta cooking water. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water until the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the walnut-caper topping. Enjoy!
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