Penne Pasta with Chicken and Vodka Sauce, Long Island Tea

- Penne Pasta with Chicken and Vodka Sauce
Long Island Tea

Penne Pasta with Chicken and Vodka Sauce
2 Tyson Fresh All Natural Chicken Breasts
Tone’s Parsley Flakes to taste
Tone’s Salt & Pepper
12 oz. whole wheat penne pasta
1 28 oz. can whole plum tomatoes
2 tablespoon unsalted butter
1 shallot, chopped
1 clove garlic, chopped
1 tablespoon Tone’s Red Pepper Flakes
1/4 cup vodka
¼ cup heavy cream
½ cup grated parmesan cheese, plus more for topping
Tone’s Dried Basil Leaves

•Preheat oven to 400⁰F.
•Place Tyson chicken breasts between plastic wrap and gently pound until it is 2 times its original size.
•Place oil in a pan over medium-high heat. While it’s heating up, season Tyson chicken breasts with Tone’s salt and pepper to taste and Tone’s Dried Parsley Flakes. Place chicken in pan and cook on one side until brown, then flip to other side until brown.
•Then place chicken in baking dish and bake at 400⁰F for about 20 minutes.
•While chicken is baking, bring a large pot of salted water to a boil. Add pasta and cook according to label directions. Reserve ½ cup of cooking water after cooked and drain the rest of the water.
•Empty can of tomatoes into a bowl and mash with hands or spoon, set aside.
•In a large skillet, melt butter over medium heat.
•Add chopped shallots and cook until translucent (about 3 minutes).
•Add garlic and Tone’s Crushed Red Pepper Flakes and stir about 30 seconds.
•Remove from the heat and stir in vodka, tomatoes and more Tone’s salt to taste. Return to the skillet on medium heat and simmer, stirring often until the alcohol cooks off (about 7 minutes).
•Stir in the heavy cream and continue to cook until sauce thickens slightly (about 3 minutes).
•Stir in basil and parmesan.  Take out about ½ a cup of sauce for chicken.
•Add pasta to the sauce and toss to combine, adding some of the reserved cooking water to help loosen if needed. Season with Tone’s Salt to taste and serve with parmesan.
•When chicken is finished cooking, add to the plate with the pasta and cover with remaining ½ cup vodka sauce.

Chicken must be cooked to an internal temperature of 170 degrees and 180 degrees for bone in raw chicken products.

Long Island Tea
¾ oz. Triple Sec
¾ oz. Wild Turkey 101 Whiskey
¾ oz. Gin
¾ oz. vodka
¾ oz. tequila
3/4 oz. sour mix
½ lime garnish
1 can cola

•Add ice to shaker and serving glass.
•Add all alcohol ingredients. Place lid on and shake well.
•Pour into serving glasses, add cola and garnish with lime if desired.

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