Penne alla Vodka with Chicken
Introducing a lighter version of penne alla vodka featuring tender chicken, all without the use of heavy cream! The magic lies in my secret ingredient: a blend of pureed roasted vegetables that create a rich, creamy vodka sauce that rivals the classic recipe in flavor.
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Ingredients
- 6 thin sliced chicken cutlets
- olive oil spray
- 1 medium onion
- 6 cloves garlic
- 12 ounces zucchini
- 2 tablespoons extra virgin olive oil
- 1 shallots
- 1 teaspoon kosher salt
- 15 oz can crushed tomatoes
- 1/2 cup chicken or vegetable broth
- 1/4 cup Parmesan cheese
- 2 Tbsp tomato paste
- ½ teaspoon red pepper flakes
- 3 tablespoons good quality vodka
- 1 sprig fresh basil
- 1/4 teaspoon ground black pepper
- 1 lb dry penne pasta
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 teaspoon kosher salt
Instructions
- 1
Begin by setting your oven to 425°F to preheat.
- 2
Coat the chicken with 1 teaspoon of olive oil, then sprinkle with 1/2 teaspoon of salt, garlic powder, Italian seasoning, and black pepper to taste.
- 3
In a mixing bowl, combine the zucchini with garlic, onion, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper. Spread the mixture evenly on a baking sheet. Roast in the oven for 25 minutes, or until the vegetables are tender and have a nice golden color, stirring halfway through. Once roasted, transfer the veggies to a large blender, then add the crushed tomatoes, broth, and parmesan. Blend until the mixture is completely smooth.
- 4
While the vegetables roast, fill a large pot with water, add a generous amount of salt, and bring it to a boil.
- 5
Heat a grill pan over high heat. Lightly spray with oil, then cook the chicken for about 2 to 3 minutes on each side, or until fully cooked. Once done, place the chicken on a cutting board and slice it.
- 6
In a Dutch oven, large skillet, or pot, pour in the remaining 2 teaspoons of olive oil and heat over medium. Add the minced shallot along with 1/2 teaspoon of salt and sauté until translucent, roughly 3 to 5 minutes. Stir in the tomato paste and red pepper flakes, cooking for 1 to 2 minutes to enhance the flavor of the tomato paste.
- 7
Once the tomato paste has a caramelized aroma, it’s time to incorporate the vodka.
- 8
If using a gas stove, turn off the flame or remove the pot from the heat. Carefully add the vodka (it will sizzle!), and use a spoon to scrape the browned bits from the bottom of the pan. Return the pot to medium heat and allow the mixture to cook until most of the liquid has evaporated, about 2 minutes. Then, add the pureed vegetable mixture along with basil and black pepper, bringing it to a gentle simmer for 5 to 6 minutes while you prepare the pasta.
- 9
At this point, add the pasta to the boiling water, give it a good stir, and cook following the package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
- 10
Remove the basil from the sauce and, if necessary, add some of the reserved pasta water to achieve your desired consistency.
- 11
Combine the pasta with the sauce and divide it into 6 bowls. Top each serving with slices of grilled chicken, fresh basil, and a sprinkling of grated Parmesan cheese, then enjoy!