Gluten Free Penne With Chicken And Vodka Sauce Recipes

GLUTEN FREE PENNE WITH CHICKEN AND VODKA SAUCE

Steps:

• Bring a large pot of water to a boil.
• Meanwhile, in a large skillet, add olive oil & saute onions for about 5 minutes over medium heat. Turn the heat to high, then add chicken and mushrooms; brown for approximately 5 more minutes.
• Add vodka and reduce completely. Stir in cream and tomato sauce, then bring to a simmer. Season with salt and pepper.
• Cook pasta according to directions. Drain and toss with sauce, then stir in cheese and parsley right before serving.

CHICKEN PENNE PASTA WITH VODKA SAUCE

Steps:

• Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and seasoned chicken breasts. Saute for 8 minutes per side, or until the chicken reaches 165 degrees when temped with a digital food thermometer. Remove chicken from the pan and set aside.
• Add another tablespoon of oil to the pan (no need to clean it, the chicken bits and juices will add flavor). Add onion and garlic, then saute for 4-5 minutes over medium heat.
• Stir the vodka into the pan and simmer for 2 minutes.
• Add chicken stock, crushed tomatoes, tomato paste, sugar, Parmesan cheese, parsley, basil, sugar (if using), salt and pepper.
• Bring the sauce to a gentle boil, then reduce heat and simmer for 15 minutes.
• While the sauce simmers, cook penne noodles in salted boiling water until cooked to al dente.
• Turn down the heat on the tomtato sauce and slowly stir or whisk the heavy cream in, saute for 2 minutes then remove the pan from the heat.
• Fold the cooked pasta into the sauce.
• Slice the chicken breasts and serve them over the pasta with more grated Parmesan, fresh chopped parsley and basil.

PENNE ALLA VODKA (GLUTEN-FREE OPTION, WHOLE WHEAT OPTION)

Steps:

• Add crushed red pepper to vodka. Cover with a plastic wrap and set aside for at least one hour. Once the vodka turns slightly red, chop the onions and garlic.
• Heat up a pot of water for the pasta.
• Julienne basil leaves and set aside.
• Heat up a stainless steel pan (I love my All-Clad) on medium heat. Once hot, add oil followed by garlic and onions. Saute for about 3 minutes or until the onions turns golden.
• Add the crushed tomatoes and tomato sauce. Stir. Note: I prefer using NO SALT versions. You can easily find those at Whole Foods.
• Carefully add all the crushed red pepper and vodka to the sauce. There shouldn't be any flames, however stand back when you add the vodka.
• And then add fresh basil leaves, salt, and black pepper. Stir. Let this mixture simmer on low-medium heat for 15 minutes. Do not cover with a lid.
• While the sauce cooks, make the pasta. Follow the instructions on the pasta box. You can use penne or rigatoni for this dish.
• Once the sauce has simmered down, lower the heat all the way. Add heavy cream.
• Stir. It turns into an orange-pink sauce.
• Add mozzarella cheese. Stir.
• Finally, add all the drained hot pasta. You may add a little bit of reserved pasta water to thin out the sauce slightly, however don't add more than a 1/4 cup. This sauce is meant to be creamy. Let the pasta heat up for a few minutes and then turn off the stove.
• Garnish with more fresh julienne basil leaves. Enjoy with a glass of red wine. It's so damn good!

PENNE ALLA VODKA WITH CHICKEN

Steps:

• 1. Cook pasta until al dente and drain. 2. Heat a large saute pan over medium heat. Add butter when hot and let melt. Add chicken and spread them into a single layer. Let cook for 2 to 3 minutes (without disturbing). 3. Add onion, garlic, salt, red pepper flakes and black pepper to the chicken, cook, stirring occasionally for about 3 minutes or until chicken is almost cooked and onion is translucent. 4. Stir in marinara sauce, heavy cream and vodka. Cook, stirring occasionally for 7 to 10 minutes or until sauce has reduced slightly and thickened. 5. Stir in cooked pasta, parmesan cheese and basil. Toss well and serve.