Chicken Spinach Pasta Bake With Vodka Sauce Recipes

CHICKEN PENNE ALLA VODKA

Steps:

• Follow package instructions to cook PENNE PASTA with SALT added to the water.
• Drain pasta, reserving 1/2 cup cooking liquid. Briefly rinse the pasta with cool water to stop it cooking, and set aside.
• Flatten CHICKEN BREAST to 1/2" thickness with a flat-sided meat tenderizer. Season with SALT and PEPPER.
• Heat OLIVE OIL in skillet over med-high heat. Add CHICKEN BREAST and sauté about 3-4 minutes each side until chicken is cooked through.
• Transfer chicken to a cutting board, cover, and rest.
• Continue heating skillet on med-high heat and add a splash of OLIVE OIL, if needed.
• Add ONION and GARLIC. Sauté until the onion is tender and slightly browned.
• Add VODKA and scrape the pan to release any browned bits to deglaze.
• Stir in CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.
• Bring everything to a gentle boil. Then reduce heat to med-low and simmer about 10 minutes to thicken sauce, stirring as needed. This also cooks off the alcohol.
• Add COOKED PENNE to vodka sauce and allow to heat through, stirring as needed. Add splashes of the reserved pasta water as needed to adjust sauce consistency.
• Add PARMESAN CHEESE to the sauce, continue heating to incorporate, stirring as needed.
• Slice the cooked chicken into 1/2" thick pieces and add to the vodka sauce along with the COOKED CHICKEN BREAST.
• Stir everything together. Add SALT and PEPPER to taste.
• Serve warm garnished with chopped fresh OREGANO or parsley.
• To store, allow chicken pasta to cool completely and refrigerate in an airtight container up to 5 days.

CHICKEN SPINACH PASTA BAKE WITH VODKA SAUCE

Steps:

• 1. Cook Pasta according to directions on box. Drain and set aside. Preheat the oven to 350 degrees Fahrenheit. 2. Season both sides of chicken breasts evenly with garlic powder, onion salt, salt, pepper, and dried Italian spices. Cook in olive oil over medium-low heat until no longer pink inside (7-8 min each side). 3. Cut the chicken into bite sized pieces and place in a large mixing bowl. 4. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add fresh spinach and season with salt and pepper. Cook until wilted. Add the spinach and olives to the chicken.5. Add half of cooked pasta to a large glass baking dish. Pour a jar of vodka sauce over the pasta and stir to coat each piece of pasta. 6. Carefully add chicken and spinach mixture. Pour 1/2 of the second jar of vodka sauce over the chicken, spinach and pasta. Sprinkle in two cups of shredded mozzarella cheese. 7. Add the remaining pasta and stir all ingredients together carefully. If the dish seems dry, add more sauce. Top with 1 cup of mozzarella cheese. Drizzle a tiny bit of olive oil over the top of the cheese. 8. Cover the baking dish with tinfoil and bake for 30 minutes. Uncover the dish, add remaining cup of mozzarella cheese and bake uncovered for 8-10 minutes or until bubbly. Top with fresh parsley.NOTE: Since pasta bake leftovers dry out easily, we always reserve half a jar of sauce to add when reheating leftovers.

CHICKEN PENNE A LA VODKA WITH SPINACH TORTELLINI

Steps:

• Boil water and cook penne and tortellini according to package directions.
• Brown chicken, adding seasoned pepper.
• Combine chicken, penne, tortellini, vodka sauce, and mozzerella in a 13x9 baking dish.
• Combine breadcrumbs and melted butter. Sprinkle over the dish.
• Sprinkle parmesan cheese over the dish.
• Cover the baking dish with foil and bake at 350 degrees for 35 minutes.

PASTA WITH CHICKEN AND VODKA SAUCE

Steps:

• Cook pasta according to package instructions, set aside.
• Heat olive oil in a medium sauce pan.
• Add chicken and cook through, but i suggest not browning it.
• Add mushrooms and Vodka Sauce. Use the milk to "clean out" more of the sauce out of the jar, and add to your mixture.
• Stir in parmesean cheese.
• Let the sauce mixture cook over medium heat for approximately 5 minutes, stirring occasionally.
• Stir in frozen peas and cook for another 5 minutes, or until peas are heated.
• Pour sauce mixture over your cooked pasta, or mix them together.
• Serve with more grated parmesean, garlic bread, etc.