Chicken Penne Vodka
1 lb. boneless skinless chicken breast cut in to medium small pieces
1 lb. al dente cooked penne pasta
16 oz. heavy cream
8 oz. tomato basil pasta sauce -note see recipe
8 oz. red wine
½ julienne cut vidalia onion
½ cup julienne cut roasted red peppers
½ cup diced roma tomatoes
2 Tbsp chopped garlic
2 pinches of chiffonade basil
1 Tbsp (tt) granulated garlic
1/8 cup (tt) granulated sugar
Pinch (tt) kosher salt
Pinch (tt) fresh ground pepper
2 Tbsp extra virgin olive oil
First, cook your pasta a la dente or to the tooth (tt). Strain and set aside for when your sauce is finished. Put a large sautee pan on medium to high heat. Add the olive oil to the pan. When the pan is hot and starting to smoke add the onions. Render the onions, stirring them with a spoon for a minute or two. Then add the chicken and chopped garlic. Keep stirring until golden, and then add the diced tomatoes and roasted red peppers. Stir that for another minute or two. Then deglaze your pan with the red wine and reduce by half. Once the wine is reduced, add the tomato sauce and basil. Stir until a slight boil. Then add the heavy cream and continue to stir. Season the sauce with the granulated garlic, salt, pepper, and sugar. The seasonings are to you taste, so add as little or as much as your want. Make sure you are tasting the sauce. This is just a guideline. Reduce until desired thickness or consistency. Then finish with the pasta. You can garnish with shaved parmesan and a pinch of basil.
Chef Ash Moller
Chefsonthefly.net
2.28.2018