Ingredients
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1 pound penne pasta
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1 tablespoon butter
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3 skinless, boneless chicken breasts
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1 teaspoon Italian seasoning, divided
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1/2 teaspoon salt, divided
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1 shallot, minced
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4 cloves garlic, minced
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1/2 teaspoon crushed red pepper flakes
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1 (28 ounce) can tomato puree
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1/2 cup heavy whipping cream
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2 tablespoons vodka
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1/2 cup shredded Parmesan cheese
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4 leaves basil, cut into very thin strips
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
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Meanwhile, in a deep cast iron skillet, melt butter over medium heat. Sprinkle chicken with 1/2 teaspoon Italian seasoning and 1/4 teaspoon salt. Set remaining seasoning aside.
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Add chicken to the skillet. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board; keep warm.
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Cook and stir shallot and garlic in the same skillet until fragrant, about 45 seconds. Stir in tomato purée, remaining Italian seasoning, remaining salt, and red pepper flakes; bring to a simmer. Stir in whipping cream and vodka. Stir in Parmesan until cheese is melted.
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Slice chicken into thin strips; and add to the skillet. Drain pasta; reserving 1/2 cup pasta water.
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Add the pasta to the skillet. Toss to combine. If sauce seems too thick, add in pasta water 1 tablespoon at a time until desired consistency is reached. Sprinkle penne with julienned basil. Serve immediately.
Nutrition Facts (per serving)
408 | Calories |
15g | Fat |
47g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 5 | |
Calories 408 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 9g | 44% |
Cholesterol 59mg | 20% |
Sodium 438mg | 19% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 5g | 19% |
Total Sugars 10g | |
Protein 20g | 39% |
Vitamin C 19mg | 22% |
Calcium 170mg | 13% |
Iron 5mg | 26% |
Potassium 904mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.