Penne alla Vodka with Chicken

Name: Penne alla Vodka with Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 6 thin sliced chicken cutlets (about 4 ounces each); 1 teaspoon kosher salt; 1/2 teaspoon garlic powder; 1/2 teaspoon Italian seasoning; olive oil spray; 1 medium onion (cut 1/2-inch chunks); 6 cloves garlic (smashed); 12 ounces zucchini (peeled and cut in 1/4-inch slices (from 2 small or 1 large)); 2 tablespoons extra virgin olive oil (divided); 1 shallots (minced fine); 1 teaspoon kosher salt (divided, plus more for the cooking liquid); 15 oz can crushed tomatoes (I love tuttorosso); 1/2 cup chicken or vegetable broth; 1/4 cup Parmesan cheese (fresh grated, plus more for serving); 2 Tbsp tomato paste; ½ teaspoon red pepper flakes (or to taste); 3 tablespoons good quality vodka; 1 sprig fresh basil (plus more for garnish); 1/4 teaspoon ground black pepper; 1 lb dry penne pasta

Indulge in a creamy and flavorful Penne alla Vodka with Chicken, perfect for a cozy dinner with friends or family. This dish combines tender chicken, fresh veggies, and a rich vodka-infused sauce that brings a delightful twist to your pasta night.

Ingredients

6thin sliced chicken cutlets (about 4 ounces each)
1 teaspoonkosher salt
0.5 teaspoongarlic powder
0.5 teaspoonItalian seasoning
olive oil spray
1medium onion (cut 1/2-inch chunks)
6 clovesgarlic (smashed)
12 ounceszucchini (peeled and cut in 1/4-inch slices (from 2 small or 1 large))
2 tablespoonsextra virgin olive oil (divided)
1shallots (minced fine)
1 teaspoonkosher salt (divided (plus more for the cooking liquid))
15 ozcan crushed tomatoes (I love tuttorosso)
0.5 cupchicken or vegetable broth
0.3 cupParmesan cheese (fresh grated (plus more for serving))
2 Tbsptomato paste
½ teaspoonred pepper flakes (or to taste)
3 tablespoonsgood quality vodka
1sprig fresh basil (plus more for garnish)
0.3 teaspoonground black pepper
1 lbdry penne pasta

Instructions

Step 0 of 8 completed

Season the chicken cutlets with kosher salt, garlic powder, and Italian seasoning. Spray a large skillet with olive oil and heat over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and smashed garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant.

Add the zucchini slices and cook for another 3-4 minutes until they are slightly tender. Sprinkle with a teaspoon of kosher salt.

Stir in the minced shallots, crushed tomatoes, chicken or vegetable broth, tomato paste, red pepper flakes, and ground black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.

While the sauce simmers, cook the penne pasta according to package instructions until al dente. Drain and set aside.

Once the sauce has thickened slightly, add the vodka and fresh basil sprig. Let it cook for an additional 2-3 minutes to allow the alcohol to evaporate.

Return the cooked chicken to the skillet, stirring to coat in the sauce. Add the drained penne pasta and toss everything together, ensuring the pasta is well coated.

Finish by stirring in the fresh grated Parmesan cheese. Serve hot, garnished with additional basil if desired.

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Adapted from skinnytaste.com. Ingredients sourced from the original; description and instructions are original to Fork.