Pasta Alla Vodka With Chicken Recipes

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in chicken; cook and stir 5 min. or until chicken is done.
• Add pasta sauce; cook 2 min. or until heated through, stirring frequently. Stir in Neufchatel; cook 2 min. or until Neufchatel is melted, stirring occasionally.
• Drain pasta; place on serving plate. Top with chicken mixture, shredded cheese and parsley.

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

Steps:

• Bring a large pot of salted water to a boil (2 heaping tablespoons kosher salt to about 7 quarts water). Add the pasta and cook according to package instructions until al dente.
• Meanwhile, prepare the sauce: Heat the oil in a deep 12-inch skillet or pot over medium. Add the pancetta, if using, and fry until crispy, stirring occasionally, 3 to 5 minutes. Add the onion, garlic and red-pepper flakes and cook, stirring occasionally, until onion is translucent, about 3 minutes. Turn the heat to medium-low, add the vodka and cook until reduced by half, 2 to 3 minutes.
• Stir in the tomatoes and then fill the can halfway with water and swish it around to loosen up any leftover tomatoes; add a quarter to half of the water to the pan. Simmer until the sauce begins to thicken, about 10 minutes, and season with salt and pepper. If you prefer your sauce a little looser, go ahead and add the remaining water and simmer 2 to 3 minutes more. Reduce heat to low, add the cream and cook, stirring, until the sauce becomes an even pinkish-rust color, about 1 minute.
• Stir in the cooked pasta and 1/4 cup cheese; toss to coat. Season to taste with salt and pepper. Divide among bowls, top with additional cheese, if desired, and sprinkle with the oregano and parsley.

Steps:

• Cook pasta according to package instructions, set aside.
• Heat olive oil in a medium sauce pan.
• Add chicken and cook through, but i suggest not browning it.
• Add mushrooms and Vodka Sauce. Use the milk to "clean out" more of the sauce out of the jar, and add to your mixture.
• Stir in parmesean cheese.
• Let the sauce mixture cook over medium heat for approximately 5 minutes, stirring occasionally.
• Stir in frozen peas and cook for another 5 minutes, or until peas are heated.
• Pour sauce mixture over your cooked pasta, or mix them together.
• Serve with more grated parmesean, garlic bread, etc.

Steps:

• Cook pasta in a pot of boiling salted water according to package directions, drain.
• Combine bread crumbs and 2 Tablespoons parsley in shallow bowl.
• Pound breasts between 2 sheets of plastic wrap with a meat mallet to 1/2" thickness and season with salt and pepper. Coat both sides with crumb mixture.
• Heat reserved sundried tomato oil in a a sauté pan over medium-high heat. Arrange cutlets in pan; sauté until brown, 4 minutes per side. Transfer cutlets to a plate and tent with foil.
• Melt butter in same pan. Add onions, tomato paste and garlic; cook until onions soften, about 2 minutes. Remove pan from heat.
• Add vodka and return pan to heat; cook until reduced by half; 2-3 minutes. Add broth and sundried tomatoes and simmer 3 minutes.
• Stir in cream and pepper flakes; reduce heat to medium-low and simmer 2 minutes. Add pasta, pecorino and remaining 4 Tablespoons parsley; season with salt and pepper. Divide pasta among 4 plates and top with cutlets.