Calamarata Recipe

Time30m

Serves4

organic chicken tossed with spinach in Taverna tomato-cream sauce, shell pasta

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Ingredients

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1
Cook the Pasta
In a large pot of boiling salted water, cook the calamarata pasta according to package instructions until al dente. Drain and set aside.
2
Prepare the Chicken
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the organic chicken breast, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3
Sauté the Spinach
In the same skillet, add the fresh spinach and sauté until wilted, about 2-3 minutes.
4
Combine Ingredients
Return the cooked chicken to the skillet with the spinach. Add the Taverna tomato-cream sauce and stir to combine. Cook for an additional 2-3 minutes until heated through.
5
Combine with Pasta
Add the cooked calamarata pasta to the skillet and toss everything together until well mixed. If desired, add more salt and pepper to taste.
6
Serve
Serve the calamarata hot, garnished with grated Parmesan cheese.