Ingredients
The following ingredients have 4 Servings
- 2 large chicken breasts (, rinsed & cubed small)
- 2 tbsp butter
- 2 tbsp olive oil
- 1-28 oz can of crushed tomatoes
- 1/2 onion; finely diced
- 2 large/plump garlic cloves
- 1 cup vodka
- 1/2 tsp red pepper flakes +/- to taste
- 11/2 cups heavy cream +/- to taste
- 3/4 tsp salt; to taste
- 1/3 tsp black pepper; to taste
- 1 tbsp freshly chopped basil +/-
- 1 lb penne or any large sturdy pasta
Instruction
- In a very large skillet/pan (12") add the olive oil and butter and turn onto a medium-high heat.
- Add the onions. Cook them for 2-3 minutes.
- Add the cubed chicken and garlic.
- When chicken is mostly done, about 3 minutes, slowly add the vodka.
- Allow the vodka to reduce by half.
- Meanwhile, cook the pasta according to package but cook one minute less than the printed cook time. The pasta will continue cooking in the sauce at the end.
- Once the vodka has reduced, reduce the heat to medium and add the tomatoes.
- Add the basil. Mix in well, bring to a high simmer.
- Add salt, a bit a time, until it is seasoned to taste.
- Add pepper and red pepper flakes. Taste.
- Reduce heat to low and slowly begin adding the cream and mix in well. Do not pour it in all at once.
- Once the sauce to the desired creaminess, slowly return it to a simmer, allowing all the flavors to blend.
- Remove from heat.
- In another large pan, add the nearly-cooked pasta over medium heat, incorporate the sauce a ladle-full at a time, until the pasta is coated.
- Serve topped with extra sauce and more fresh basil.
- Enjoy
