chicken and pasta with a creamy vodka sauce

Name: Chicken and Pasta with a Creamy Vodka Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 6 ounce(s) dry penne pasta; 2 medium chicken breasts, cut into 1/2 cubes, about 1 pound; 1 tablespoon(s) olive oil, extra virgin; 1 tablespoon(s) sweet butter, unsalted; 4 medium green onions, chopped, just the white parts; 1/2 medium green bell pepper, small dice; 2 clove(s) garlic, minced; 2 ounce(s) vodka; 20 ounce(s) tomato sauce, homemade, if possible; 1 teaspoon(s) salt, kosher variety; 1 teaspoon(s) black pepper, freshly ground; 4 ounce(s) mascarpone cheese; 1/4 cup(s) whipping cream; - chopped fresh parsley, for topping; - parmesan cheese, for topping

(3 RATINGS)

60 Pinches 22 Photos

Andy Anderson !

Wichita, KS

Updated on May 29, 2015

This is a recipe that we made at a restaurant I worked at on the south side of the windy city (Chicago). It’s quick and easy to make and is packed with a lot of good flavor. The ingredients are simple, and the preparation is a breeze. Serve it with a good side salad and some crusty French bread to soak up all that yummy sauce. As a matter of fact, if you can’t find mascarpone, you can substitute cream cheese, which might not taste all that bad. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 2 serving(s)

Ingredients

6 ounces dry penne pasta
2 medium chicken breasts, cut into 1/2 cubes, about 1 pound
1 tablespoon olive oil, extra virgin
1 tablespoon sweet butter, unsalted
4 medium green onions, chopped, just the white parts
1/2 medium green bell pepper, small dice
2 cloves garlic, minced
2 ounces vodka
20 ounces tomato sauce, homemade, if possible
1 teaspoon salt, kosher variety
1 teaspoon black pepper, freshly ground
4 ounces mascarpone cheese
1/4 cup whipping cream
- chopped fresh parsley, for topping
- parmesan cheese, for topping

How To Make chicken and pasta with a creamy vodka sauce

Step 1

Gather your ingredients.

Step 2

Add 3 quarts of water to a large pot, add a bit of oil, and bring to the boil.
Step 3

Cook your pasta according to the package directions.
Step 4

Drain the pasta, and reserve.
Step 5

Place a sauté pan over medium heat, and add the oil and butter.
Step 6

After the foaming subsides, add the chicken.
Step 7

Sauté the chicken, stirring constantly, for about 2 to 4 minutes.
Step 8

Add the garlic, onions, and green bell pepper, and continue to stir and sauté for an additional 2 to 3 minutes.
Step 9

Deglaze the pan with the vodka, and allow the liquid to reduce slightly, about 2 minutes.
Step 10

Chef’s Note: Use a wooden spoon to scrape up the brown bits on the bottom of the pan (called fonds).
Step 11

Add the tomato sauce to the pan, and cook for an additional 10 to 12 minutes.
Step 12

Chef’s Note: I have never made this recipe with canned tomato sauce. I always use homemade. I recently posted a tomato sauce recipe: Basic Italian Starter Sauce. However, use whatever sauce you have.
Step 13

As the sauce is simmering, season with salt and pepper… a bit at a time. Season and taste, season and taste; that’s the way to go.
Step 14

Add the mascarpone and the cream.
Step 15

Stir until they are incorporated into the sauce.
Step 16

Simmer for an additional 15 to 20 minutes.
Step 17

Chef’s Tip: Do not allow the mixture to come to a boil.
Step 18

Add some of the pasta to a plate.
Step 19

Add the chicken with the vodka sauce to the top, and top with Parmesan and parsley. Enjoy.
Step 20

Keep the faith, and keep cooking.
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