Chicken Vodka Penne
Tender chicken and penne cook together in a creamy tomato-vodka sauce finished with Parmesan.
5 min
Prep
19 min
Cook
4
Serves
630
Calories
Macros · per serving
44g protein
66g carbs
19g fat
Ingredients
For 4 servings
- 500 g chicken breast
- 300 g penne
- 10 ml olive oil
- 2 clove garlic
- 30 g tomato paste
- 30 ml vodka
- 400 g canned crushed tomato
- 450 ml water
- 100 ml heavy cream
- 40 g Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flake
Instructions
- 1
Use dry penne with an 8-minute package cooking time. Mince the garlic and finely grate the Parmesan. Cut the raw boneless, skinless chicken breast into 1 cm-thick strips.
- 2
Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the garlic and tomato paste; stir for 30 seconds. Turn the heat to low, add the vodka carefully, then return to medium-high and stir for 30 seconds.
- 3
Add the crushed tomato, 450 ml water, chicken, salt, black pepper and red pepper flakes. Stir, cover fully and bring to a steady boil over high heat, about 4 minutes.
- 4
Stir in the dry penne. Reduce to medium-high, partially cover and maintain a lively simmer for the package's 8-minute cooking time, stirring thoroughly every 2 minutes so the pasta cooks evenly and does not stick.
- 5
Check that the pasta is tender and the thickest chicken pieces reach 165°F/74°C on a food thermometer. Reduce to medium-low, uncover and stir in the cream and Parmesan. Simmer gently for 1 minute, stirring, until the cheese melts and the sauce clings to the pasta with no pooled cooking liquid. Divide into four servings.
Cook it this week.
NeatEat plans Chicken Vodka Penne — and the rest of your week — around your budget, groceries included.