Tipsy Garden Pasta (Guy Fieri) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
3 tablespoons canola oil |
1 medium onion, cut into 1-inch dice |
1/8 teaspoon crushed red chile flakes |
1 tablespoon minced garlic |
1 pound boneless, skinless chicken thighs, cut into 1-inch dice |
1 teaspoon kosher salt |
1 teaspoon freshly cracked black pepper |
2 cups sliced cremini mushrooms |
1 cup sliced zucchini, cut into half-moons |
1 (28-ounce) can diced tomatoes, preferably fire roasted (recommended: muir glen) |
1/2 cup chicken stock |
1 1/2 cups baby spinach |
3/4 cup heavy cream |
3 tablespoons vodka |
1 pound whole grain penne pasta, cooked al dente |
1/3 cup grated parmesan, for garnish |
1 roma tomato, seeded and cut into 1/4-inch dice, for garnish |
Directions:
1. In a large saute pan over high heat, add the oil and when hot, add the onions and saute for 5 to 6 minutes. Add the red chile flakes and garlic and saute for 1 minute longer. Season the chicken with the salt and pepper and add the chicken and cook for 4 to 5 minutes. Add in the mushrooms, zucchini, and canned tomatoes. Add the chicken stock and bring to a simmer. Allow to cook for 5 minutes, and then add the spinach and cream. Cook until heated through and just starting to thicken, about 4 minutes. Finish with the vodka, combine, and turn off the heat. Add the pasta to the pan, combine gently, place on a serving platter or in individual serving bowls, and garnish with the Parmesan and diced tomatoes.
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