Calamarata Recipe
organic chicken tossed with spinach in Taverna tomato-cream sauce, shell pasta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Chicken and Spinach
Taverna Tomato-Cream Sauce
Method
Pasta Preparation
Cook the Pasta
Bring a large pot of salted water to a boil. Add the calamarata pasta and cook according to package instructions until al dente. Drain and set aside.
Chicken and Spinach Preparation
Sauté Chicken
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add Chicken
Add the organic chicken breast, season with salt and black pepper, and cook until the chicken is browned and cooked through, about 5-7 minutes. Remove from skillet and let it rest before slicing.
Cook Spinach
In the same skillet, add the fresh spinach and cook until wilted, about 2-3 minutes. Mix in the sliced chicken.
Sauce Preparation
Make the Tomato-Cream Sauce
In the same skillet, add the canned crushed tomatoes and bring to a simmer. Stir in the heavy cream, sugar, and half of the grated Parmesan cheese. Let it simmer for about 5 minutes until the sauce thickens.
Combine Ingredients
Add the sautéed chicken and spinach to the sauce. Stir to combine and let it cook for another 2 minutes.
Final Assembly
Combine Pasta and Sauce
Add the cooked calamarata pasta to the skillet with the sauce and toss well to coat all the pasta. If needed, adjust seasoning with salt and pepper.
Serve
Serve hot, garnished with remaining Parmesan cheese and fresh basil leaves.
