Pasta Alla Vodka With Chicken Recipes

CHICKEN PENNE PASTA WITH VODKA SAUCE

Steps:

• Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and seasoned chicken breasts. Saute for 8 minutes per side, or until the chicken reaches 165 degrees when temped with a digital food thermometer. Remove chicken from the pan and set aside.
• Add another tablespoon of oil to the pan (no need to clean it, the chicken bits and juices will add flavor). Add onion and garlic, then saute for 4-5 minutes over medium heat.
• Stir the vodka into the pan and simmer for 2 minutes.
• Add chicken stock, crushed tomatoes, tomato paste, sugar, Parmesan cheese, parsley, basil, sugar (if using), salt and pepper.
• Bring the sauce to a gentle boil, then reduce heat and simmer for 15 minutes.
• While the sauce simmers, cook penne noodles in salted boiling water until cooked to al dente.
• Turn down the heat on the tomtato sauce and slowly stir or whisk the heavy cream in, saute for 2 minutes then remove the pan from the heat.
• Fold the cooked pasta into the sauce.
• Slice the chicken breasts and serve them over the pasta with more grated Parmesan, fresh chopped parsley and basil.

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.

PENNE ALLA VODKA WITH CHICKEN

Steps:

• 1 Heat the oil and butter in a large saucepan over medium-high heat
• 2 Once the butter has melted and the foaming subsides, add the onion; cook, stirring frequently, until softened but not browned, about 3 minutes
• 3 Add the garlic, oregano and crushed red pepper flakes; cook, stirring, until fragrant, about 1 minute
• 4 Add the tomatoes, with their juices, and the basil, if using
• 5 Bring to a boil over high heat, then reduce the heat to medium-low so the mixture is barely bubbling; cook for 20 to 30 minutes, stirring occasionally, until the sauce has thickened and reduced to 4 cups
• 6 Discard the basil
• 7 Working in batches as needed, transfer the sauce to a blender
• 8 Add the cream and vodka
• 9 Remove the center knob on the lid (to allow steam to escape); place a paper towel over the lid opening to avoid splash-ups
• 10 Starting on the lowest speed and gradually increasing to high, blend until completely smooth, about 30 seconds
• 11 Return to the saucepan and bring just to a boil over high heat, then reduce to medium-low and cook, allowing the sauce to reduce further while the pasta cooks
• 12 Place the pasta in a large pot and cover with hot water by a couple of inches
• 13 Add a large pinch of salt and bring to a boil over high heat, stirring occasionally to keep the pasta from sticking
• 14 Continue to cook until the pasta is fully softened but retains a slight bite in the center
• 15 Meanwhile, about 2 minutes before the pasta is done (when you can bite into the pasta, but it still resists more than you'd be comfortable dealing with on the plate), add the chicken to the sauce and stir to combine
• 16 Drain the pasta, reserving 1 1/2 cups of the cooking water, then return the pasta to the pot
• 17 Stir to combine, and cook over medium heat, stirring frequently, until the chicken is cooked through and the sauce has achieved the desired consistency, about 1 minute, adding some of the reserved pasta cooking water as necessary
• 18 Serve right away, topped with the parsley and grated cheese (to taste)

PASTA ALLA VODKA (WITH CHICKEN CUTLETS AND SUNDRIED TOMATOES)

Steps:

• Cook pasta in a pot of boiling salted water according to package directions, drain.
• Combine bread crumbs and 2 Tablespoons parsley in shallow bowl.
• Pound breasts between 2 sheets of plastic wrap with a meat mallet to 1/2" thickness and season with salt and pepper. Coat both sides with crumb mixture.
• Heat reserved sundried tomato oil in a a sauté pan over medium-high heat. Arrange cutlets in pan; sauté until brown, 4 minutes per side. Transfer cutlets to a plate and tent with foil.
• Melt butter in same pan. Add onions, tomato paste and garlic; cook until onions soften, about 2 minutes. Remove pan from heat.
• Add vodka and return pan to heat; cook until reduced by half; 2-3 minutes. Add broth and sundried tomatoes and simmer 3 minutes.
• Stir in cream and pepper flakes; reduce heat to medium-low and simmer 2 minutes. Add pasta, pecorino and remaining 4 Tablespoons parsley; season with salt and pepper. Divide pasta among 4 plates and top with cutlets.

PASTA ALLA VODKA WITH CHICKEN

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in chicken; cook and stir 5 min. or until chicken is done.
• Add pasta sauce; cook 2 min. or until heated through, stirring frequently. Stir in Neufchatel; cook 2 min. or until Neufchatel is melted, stirring occasionally.
• Drain pasta; place on serving plate. Top with chicken mixture, shredded cheese and parsley.