Directions:
- Marinate the chicken: Put the chicken breast in a bowl and cover with Italian fressing, rosemary, and garlic. Marinate for a couple hours in the fridge.
- Make sauce: In a pot large enough to hold the entire recipe, saute garlic, onions, mushrooms and herbs until vegetables begin to soften.
- Add bouillon and stir well.
- Add vodka and cook a minute, then add white wine and reduce for another minute.
- Stir in paprika and tomato paste and cook 5 minutes.
- Add diced tomatoes with juice and simmer 10 minutes.
- Add heavy cream, stir well and simmer 30 minutes.
- Remove from heat and reserve for chicken.
- Final play: Cook the pasta al dente and drain.
- Remove chicken from marinade and grill or broil 10 minutes per side. Let cool a bit and cut into 1 strips.
- Add pasta and chicken to sauce pot and combine well.
- Top each portion with Parmesan and basil and serve with garlic bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 496.56 Kcal (2079 kJ) | ||
| Calories from fat | 219.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.39g | 38% | |
|---|---|---|---|
| Cholesterol | 62.09mg | 21% | |
| Sodium | 807.77mg | 34% | |
| Potassium | 542.71mg | 12% | |
| Total Carbs | 46.66g | 16% | |
| Sugars | 6.13g | 25% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 19.1g | 38% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 3.4mg | 19% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 159.21 Kcal (667 kJ) | ||
| Calories from fat | 70.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 38% | |
|---|---|---|---|
| Cholesterol | 19.91mg | 21% | |
| Sodium | 258.99mg | 34% | |
| Potassium | 174mg | 12% | |
| Total Carbs | 14.96g | 16% | |
| Sugars | 1.97g | 25% | |
| Dietary Fiber | 1.2g | 15% | |
| Protein | 6.12g | 38% | |
| Vitamin C | 2.6mg | 14% | |
| Iron | 1.1mg | 19% | |
| Calcium | 30.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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