Chicken Pasta with Vodka Sauce
Ingredients
For the Chicken
- 4 small boneless chicken breasts pounded thin
- 2 tablespoons olive oil
- 1/4 cup flour
- 1/2 cup breadcrumbs
- 1/2 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
For the Pasta
- 16 ounces penne pasta
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 sweet onion thinly sliced
- 1/2 cup good vodka
- 14 ounce can no-salt-added diced tomatoes drained
- 1 cup half and half or light cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili flakes plus extra for garnish
- 1/2 cup fresh basil chopped for garnish
Method
For the Chicken
- In a bowl, mix the flour, breadcrumbs, salt, onion powder, garlic powder, and Italian seasonings.
- Drudge the chicken breasts in the mixture, making sure to coat as much of the chicken as possible.
- Heat up the oil in a frying pan, and add the chicken to the hot oil. Cook for 6-8 minutes per side until golden brown and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove chicken from the pan until pasta is finished. Save pan for next step.
For the Pasta
- Cook pasta according to package directions, drain and set aside.
- In a large pan (you can use the same one you cooked the chicken in), heat the olive oil over low heat and sauté the onions and garlic for 5-6 minutes until shimmering. Add in the vodka and reduce down for 5 minutes.
- Over low heat, add the tomatoes and the heavy cream and stir with a wooden spoon. Gently bring to a simmer. Add the salt and pepper, and sauce the sauce with the cooked pasta.
- Serve with sliced chicken breast, and top with extra chili flakes and plenty of fresh basil. Mangia!
Nutrition
Calories463kcalCarbohydrates55gProtein22gFat17gSaturated Fat5gPolyunsaturated Fat3gMonounsaturated Fat8gTrans Fat0.1gCholesterol47mgSodium329mgPotassium356mgFiber3gSugar4gVitamin A184IUVitamin C2mgCalcium82mgIron2mg