Grilled Chicken And Veggies In A Vodka Cream Sauce Recipes

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CHICKEN PENNE ALLA VODKA



Chicken Penne Alla Vodka image

Chicken Penne alla Vodka is a 30 minute, restaurant quality pasta entree with lean chicken breast and penne pasta in a creamy tomato vodka sauce. Make chicken alla vodka for date night OR any weeknight and win hearts.

Provided by Traci The Kitchen Girl

Categories     Dinner     entree     Main Course

Time 30m

Number Of Ingredients 14

8 ounces Penne Pasta Noodles
1/2 teaspoon Sea Salt (for the pasta water)
2 Boneless Skinless Chicken Breasts (about 1 pound)
pinch Salt and Pepper (to season chicken)
1 tablespoon Olive Oil (or preferred cooking oil)
1 medium Onion (diced)
3 cloves Garlic (minced)
1/4 cup Vodka
1 (28 ounce can) Crushed Tomatoes
1/2 cup Heavy Cream
1/4 cup Fresh Oregano (or 1 tsp dried oregano)
1/4 teaspoon Crushed Red Pepper
1/4 cup Parmesan Cheese (plus more for serving)
Salt and Pepper (to taste)

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.

Nutrition Facts : ServingSize 1 cup, Calories 261 kcal, Carbohydrate 24 g, Protein 15 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 255 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 4 g

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