Monday, February 15, 2016

Penne with Chicken and Vodka Sauce

Penne with Chicken and Vodka Cream Sauce 

What You Will Need:

1 tablespoons unsalted butter
4 small shallots, minced (about 1/2 cup)
4 medium garlic cloves, minced (about 4 teaspoons)
1 can tablespoons tomato paste
2 cans of diced tomatoes
1/2 teaspoon red chili flakes
6 tablespoons vodka
1 teaspoon granulated sugar
3/4 cup heavy cream
1 pound boneless, skinless, chicken breasts (pounded with meat tenderizer till thin)
1 pound dried penne pasta
1/3 cup chopped fresh basil leaves

  1. What You'll Do:

    In a large pot, melt butter. Add diced shallots and cook till softened. Stir in garlic and cook about 30 seconds. Add can of tomato paste and let softened and caramelize a little, maybe 1 minute. Add cans of diced tomatoes. Transfer in batches to a blender, or use a emersion blender to make smooth. Some chunks are ok if you like it thicker.
  2. Transfer tomato mixture back to pot and stir in chili flakes, vodka, 1 1/2 teaspoons salt, and sugar. Bring to boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors are melded, about 15 minutes. Stir in cream and season to taste. You can add more cream or less depending on taste. Just do a little, stir, taste and add more if desired. 
    Cook pasta to directions. Get a pan on stove really hot. Season flattened chicken breast with salt and peer. Cook each side till browned (3 min each side). Remove chicken from heat and cut into long strips. add chicken to sauce and let marinate for at least 5 min. Keep warm while pasta cooks. To Serve, spoon cooked and drained pasta in serving dish. Add spoons of sauce with chicken and mix. Add another layer of pasta to serving dish and more sauce and mix. This way you don't over sauce your noodles. Top with grated parmesan cheese and chopped basil. 

    Bon Appetit! 

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