Penne with Chicken and Vodka Sauce

[ 3 ] May 13, 2013 |

Penne with Chicken and Vodka Sauce

Vodka sauce usually has a pinkish hue and is creamier and richer texture than regular marinara, thanks to the additon of vodka and cream.

With this version, however, I use half and half instead of the cream.


Penne with Chicken and Vodka Sauce

This dish is a vibrant mix of sautéed garlic, shallots , onions, tomatoes, and vodka, tempered with half and half.

This Italian-American sauce is usually tossed with penne.  Make a heathy meal of it by topping the pasta and sauce with  slices of boneless chicken breast.

Penne with Chicken and Vodka Sauce

This is an extremely simple pasta sauce to prepare, making it ideal for a hearty weeknight dinner.

4.0 from 1 reviews
Penne with Chicken and Vodka Sauce
Serves: 4
  • 2 tablespoons olive oil, divided
  • 1 small onion, finely diced (1 cup)
  • 1 shallot, finely diced
  • 2 minced garlic cloves
  • 1 (26-ounce) low-sodium can diced tomatoes in juice
  • 1 (8-ounce) can no-salt-added tomato sauce
  • ½ cup vodka
  • ¼ teaspoon crushed red pepper
  • ¼ cup half-and-half
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 4 cups cooked whole wheat penne pasta
  • 2 tablespoons chopped fresh basil
  • 2 Tablespoons fresh chopped parsley
  • 4 boneless, skinless chicken breasts, cut in strips
  • 2 teaspoons dried oregano
  • ½ teaspoon salt
  • ½ teaspoon coarse black pepper
  • Fresh Parmesan
  1. Heat 1 Tablespoon oil in a medium saucepan over medium-high heat. Add onion and shallot and cook until soft and translucent, 6-7 minutes. Add garlic and cook 1 minute.
  2. Add tomatoes with juice, tomato sauce, vodka, and crushed red pepper, then bring to a boil.
  3. Reduce heat and cook, stirring occasionally, until sauce reduces slightly, about 10 minutes.
  4. Add half-and-half, and cook until sauce reduces, 5 minutes. Stir in salt and pepper.
  5. To season the chicken breasts, sprinkle the chicken strips with the oregano, salt and black pepper.
  6. In a large skillet, heat the remaining olive oil and add the chicken strips.
  7. Cook the chicken thoroughly, until no pink remains. Remove the chicken and set aside.
  8. Place ⅔ cup pasta in a bowl and top with ½ cup vodka sauce.
  9. Arrange 2 ounces of chicken on top of pasta and garnish with chopped basil, parsley and fresh parmesan.
  10. Adapted from Cooking light magazine!

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Main Dishes, Pasta

Comments (3)

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  1. Sounds like a healthy and tasty pasta dish. Thanks for sharing this :)

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