Vodka Chicken

Scale:

Edit

🥘 Ingredients

1

Cook penne following package instructions with sea salt .

penne: 8 oz, sea salt: 1/2 tsp
2

Drain pasta, reserving 1/2 cup cooking liquid. Briefly rinse the pasta with cool water to stop it cooking. Set aside.

1

Flatten chicken breasts (1 lb) to 1/2 inch thickness with a flat sided meat tenderizer . Season with salt and pepper .

chicken breasts: 2, salt, pepper
2

Heat olive oil in a skillet over medium-high heat. Add chicken breast and saute about ⏱️ 3-4 minutes each side until cooked through.

olive oil: 1 tbsp
3

Transfer chicken to a cutting board, cover.

1

Continue heating skillet on medium-high heat and add a splash of olive oil.
2

Add onion (diced) and garlic (minced). Saute until onion is tender and slightly browned.

onion: 1 medium, garlic: 3 cloves
3

Add vodka and scrape the pan to release brown bits to deglaze.

vodka: 4 tbsp
4

Stir in crushed tomatoes , heavy cream , dried oregano (or 1/4 cup fresh), and crushed red pepper .

crushed tomatoes: 28 oz can, heavy cream: 1/2 c, dried oregano: 1 tsp, crushed red pepper: 1/4 tsp
5

Bring everything to a gentle boil. Then reduce heat to medium-low and simmer about ⏱️ 10 minutes to thicken sauce. Stir as needed.
6

Add cooked penne to vodka sauce and allow to heat through, stirring as needed. Add splashes of reserved pasta water as needed to adjust sauce consistency.
7

Add parmesan cheese to sauce, continue heating to incorporate stirring as needed.

parmesan cheese: 4 tbsp
8

Slice cooked chicken into 1/2 inch pieces and add to vodka sauce.
9

Stir and add salt and pepper to taste.
10

Serve with chopped oregano or parsley as garnish.