Pasta Alla Vodka With Chicken Cutlets And Sundried Tomatoes Recipes

CHICKEN PENNE ALLA VODKA

Steps:

• Follow package instructions to cook PENNE PASTA with SALT added to the water.
• Drain pasta, reserving 1/2 cup cooking liquid. Briefly rinse the pasta with cool water to stop it cooking, and set aside.
• Flatten CHICKEN BREAST to 1/2" thickness with a flat-sided meat tenderizer. Season with SALT and PEPPER.
• Heat OLIVE OIL in skillet over med-high heat. Add CHICKEN BREAST and sauté about 3-4 minutes each side until chicken is cooked through.
• Transfer chicken to a cutting board, cover, and rest.
• Continue heating skillet on med-high heat and add a splash of OLIVE OIL, if needed.
• Add ONION and GARLIC. Sauté until the onion is tender and slightly browned.
• Add VODKA and scrape the pan to release any browned bits to deglaze.
• Stir in CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.
• Bring everything to a gentle boil. Then reduce heat to med-low and simmer about 10 minutes to thicken sauce, stirring as needed. This also cooks off the alcohol.
• Add COOKED PENNE to vodka sauce and allow to heat through, stirring as needed. Add splashes of the reserved pasta water as needed to adjust sauce consistency.
• Add PARMESAN CHEESE to the sauce, continue heating to incorporate, stirring as needed.
• Slice the cooked chicken into 1/2" thick pieces and add to the vodka sauce along with the COOKED CHICKEN BREAST.
• Stir everything together. Add SALT and PEPPER to taste.
• Serve warm garnished with chopped fresh OREGANO or parsley.
• To store, allow chicken pasta to cool completely and refrigerate in an airtight container up to 5 days.

PASTA ALLA VODKA (WITH CHICKEN CUTLETS AND SUNDRIED TOMATOES)

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.