You can make this recipe during the week or weekend. It’s great for leftovers and let me tell you- it is ADDICTING. It is so delicious, especially paired with with a light red. I recently had this with a Rose, and loved it. I usually don’t like Rose but Knob Hall Winery’s Rose was a great combo since it was dry instead of overwhelmingly sweet.
- 2-3 medium chicken breasts
- 1 lb of penne pasta
- 1 jar of store bought marinara sauce (I like to use a heavily seasoned one)
- 3 chopped garlic cloves
- 2 tbsp of oil
- ½ yellow onion, chopped
- ½ cup of vodka
- ½ cup of grated Parmesan
- ½ cup of heavy cream
- Salt and pepper to taste
- Dried basil and oregano to taste
- Cook chicken in boiling water until cooked all the way through. Remove from water and shred. Keep on the side until later.
- Sauté garlic and onion until garlic starts to brown. Season with dried basil and oregano. Add tomato sauce to pan. Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended. Add shredded chicken.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.
Happy Eating 🙂 xo