Keyword: Creamy Penne Alla Vodka with Chicken Recipes
Servings: 4
Calories: 311kcal
Equipment
1 Saute Pan
1 Large Pan
Ingredients
1lb. Penne pasta
2 Chicken breasts seasoned with salt and black pepper and cubed
28 oz. Tomato passata
7 oz. Heavy cream
4 oz. Vodka
1/2 Sweet onion minced
3 Garlic cloves minced
Pecorino cheese for topping
Parsley for topping
Extra virgin olive oil
Instructions
Large saucepan of salted water should be brought to a boil. The spaghetti will be prepared with this.
Add a generous drizzle of olive oil to a deep sauté pan. When it is hot, add the chicken and cook it over a medium to high temperature until it is tender. Since it will subsequently continue to cook in the sauce, it does not need to be entirely cooked.
For about three minutes, add the onion and garlic and sauté.
Pour the vodka in and adjust the flame to medium-low. To let the alcohol to evaporate, increase the flame once more to medium and continue cooking for around three minutes. The vodka enhances the sauce's flavor and aids in preventing the heavy cream from separating when it is mixed with the tomato sauce.
Pour in the tomato passata and turn the heat up to medium-high. Combine everything, then bring to a boil. When it reaches a boil, lower the heat and let it simmer for at least ten minutes.
Add the penne to the boiling water in the meantime. Pasta should be cooked for one to two minutes less than recommended on the package or until al dente.
Taste the sauce two minutes prior to the pasta's completion and adjust the seasoning with salt and black pepper as necessary. Mix everything together in the sauce pan after adding the heavy cream.
Use a hand strainer to scoop the cooked penne into the dutch oven or pan with the vodka sauce. Combine everything and let the pan-cooked food finish for a further two minutes.
Remove from the pan and garnish with pecorino cheese and finely chopped parsley before serving.