Chicken Cavatappi A La Vodka 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.

CAVATELLI ALLA VODKA

Steps:

• Heat a saucepan over medium heat. Add the oil and butter and cook until foaming. Add the onions, season with a little salt and saute until translucent, about 10 minutes. Add the tomato paste and cook for another minute. Add the crushed red pepper, garlic and some salt and pepper. Cook for 15 more seconds. Add the vodka and deglaze the pan. Add the crushed tomatoes and simmer until the alcohol smell subsides, then add the cream. Let it cook down until it is slightly reduced and flavorful, about 8 minutes. Season with salt and pepper.
• Meanwhile, bring a pot of water to a boil and salt generously. Cook the pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions.
• Toss the sauce with the hot pasta and garnish with fresh basil and grated Parm. Serve with a crusty hunk of Italian bread.
• Combine the 00 and semolina flours with the salt on a clean working surface, form into a mound and make a well in the center. Combine the water, olive oil and salt and add the mixture a little at a time (see Cook's Note). Using a fork, start to mix the dry ingredients into the wet until a shaggy mass forms. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
• Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta lengthwise. Set aside on a clean town sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
• To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.

ASIAGO CHICKEN AND CAVATAPPI

Steps:

• Cook and drain pasta as directed on package. Meanwhile, pour boiling water over tomatoes; let stand 10 minutes.
• Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook chicken, garlic pepper and salt in skillet 2 to 3 minutes, stirring constantly, until chicken is brown. Stir in tomato mixture and vegetables. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• Stir in pasta; cook and stir until thoroughly heated. Stir in parsley. Sprinkle with cheese.

CHICKEN & CAVATAPPI A LA VODKA

Steps:

• 1. Marinate the chicken: Put the chicken breast in a bowl & cover with Italian dressing, rosemary & garlic. Marinate for a couple of hours in the refrigerator. 2. Make the sauce: In a pot large enough to hold the entire recipe, saute garlic, onions, mushrooms & herbs until vegetables begin to soften. Add bouillon & stir well. Add vodka & cook a minute, then add white wine & reduce for about a minute. Stir in paprika & tomato paste & cook 5 minutes. Add diced tomatoes with juice & simmer 10 minutes. Add heavy cream, sitr well & simmer 30 munutes. Remove from heat & reserve for chicken. 3. Cook the pasta al dente & drain. Remove chicken breast from marinade & grill 10 minutes per side. Cut into 1" strips. Add pasta & chicken to sauce pot & combine well. Top each portion with Parmesan & basil and serve with garlic bread.

CHICKEN AND CAVATAPPI A LA VODKA

Steps:

• Marinate the chicken: Put the chicken breast in a bowl and cover with Italian fressing, rosemary, and garlic. Marinate for a couple hours in the fridge.
• Make sauce: In a pot large enough to hold the entire recipe, saute garlic, onions, mushrooms and herbs until vegetables begin to soften.
• Add bouillon and stir well.
• Add vodka and cook a minute, then add white wine and reduce for another minute.
• Stir in paprika and tomato paste and cook 5 minutes.
• Add diced tomatoes with juice and simmer 10 minutes.
• Add heavy cream, stir well and simmer 30 minutes.
• Remove from heat and reserve for chicken.
• Final play: Cook the pasta al dente and drain.
• Remove chicken from marinade and grill or broil 10 minutes per side. Let cool a bit and cut into 1" strips.
• Add pasta and chicken to sauce pot and combine well.
• Top each portion with Parmesan and basil and serve with garlic bread.

CHICKEN-PESTO CAVATAPPI WITH PARMESAN

Steps:

• Cook chicken and mushrooms in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done, stirring frequently.
• Mix cream cheese spread, milk and pesto sauce until blended. Add to skillet; cook and stir 2 min. or until heated through.
• Stir in pasta and tomatoes; top with Parmesan.

CAVATAPPI WITH VODKA SAUCE

Steps:

• Cook pasta by following package directions, omitting salt and fat; drain.
• Melt butter in a medium saucepan over medium heat.
• Add in onion and garlic; cover and cook 3 minutes or until tender.
• Add in tomato sauce; simmer, partially covered, 8 minutes or until thick.
• Combine flour and water, stirring with a whisk until smooth; add flour mixture to pan; cook 1 minute.
• Add in half-and-half, milk, vodka, salt, and pepper; bring to a boil.
• Stir in cheese; decrease heat to low; cook 3 minutes or until cheese melts, stirring frequently.
• Add in pasta; toss to coat; sprinkle with basil.