Penne with Grilled Chicken and Vodka Sauce |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
This restaurant favorite is usually made with bucket-loads of heavy cream and butter. We opted to use a little olive oil and half-and-half (lighter than cream), which still gives you a wonderful, creamy texture. Ingredients:
1 tablespoon olive oil |
1 small onion, finely diced (1 cup) |
2 minced garlic cloves |
1 (26-ounce) low-sodium can diced tomatoes in juice |
1 (8-ounce) can no-salt-added tomato sauce |
1/2 cup vodka |
1/4 teaspoon crushed red pepper |
1/4 cup half-and-half |
1/4 teaspoon freshly ground pepper |
4 cups cooked whole wheat penne pasta |
3 (4-ounce) grilled boneless, skinless chicken breasts |
2 tablespoons chopped fresh basil |
Directions:
1. Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft and translucent, 6-7 minutes. Add garlic and cook 1 minute.
2. Add tomatoes with juice, tomato sauce, vodka, and crushed red pepper, then bring to a boil.
3. Reduce heat and cook, stirring occasionally, until sauce reduces slightly, about 10 minutes.
4. Add half-and-half, and cook until sauce reduces, 5 minutes. Stir in salt and pepper.
5. Place 2/3 cup pasta in a bowl and top with 1/2 cup vodka sauce.
6. Arrange 2 ounces grilled chicken on top of pasta and garnish with chopped basil.
|
|