Chicken Alla Vodka
Chicken Alla Vodka Sauce
Ingredients
- 8 ounces uncooked penne pasta
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1-2 shallots chopped finely
- 1 clove garlic minced
- ¼ cup vodka
- ¼ cup tomato paste
- ¾ cup heavy cream
- chicken broth a little at a time
- Salt & pepper to taste
- Freshly grated parmesan cheese to sprinkle on top
Chicken
- 1 package chicken tenders I like Bell & Evans
- seasonings you like I used garlic powder, paprika, salt
- 1 T. butter
- 1 T. olive oil
Instructions
Sauce
- Boil a generously salted pot of water for the penne and cook it al dente according to package directions.
- Meanwhile, add the oil and butter to a skillet over medium heat. Sauté the onion for about 5 minutes or until softened (ok if it lightly browns).
- Stir in the garlic and cook for about 30 seconds.
- Add the vodka and let the sauce bubble for 30 seconds or so.
- Stir in the tomato paste until you've got a smooth mixture.
- Stir in the cream, and reduce heat to medium-low. Let the sauce warm through. I find this sauce thickens up very quickly (within a couple minutes), but feel free to cook it a little longer to thicken it up even more.
- Season with salt & pepper as needed. Toss with the drained pasta (if needed, thin the sauce out with chicken broth.)Serve with freshly grated parmesan cheese, if desired.
Chicken
- Season chicken well.
- Heat oil and butter in a skillet.
- Pan fry tenders on both sides until 165 degrees.
- Remove chicken to a plate and cover with foil to rest. Cut into bite sized pieces and add to the sauce.
Sauce Adapted from Salt & Lavendar
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