Simple Chicken with Vodka Sauce served with penne pasta is a perfect dish for the weekend. Vodka sauce is really big here in Chicago. Each restaurant has its own variations normally using just cream. I prefer adding mascarpone cheese to the sauce which gives it a distinct flavor.
Mascarpone is usually the main ingredient in tiramisu. It can also be used to make risotto dishes thicker and richer. It is a triple-cream cow’s milk cheese that tastes delicious. You can substitute mascarpone with cream cheese if you can‘t find it in your local store.
This Chicken with Vodka Sauce recipe can be served with a simple salad and plenty of Italian bread. Enjoy!
1 box penne pasta
4 boneless chicken breasts, cut into pieces
3 Tbls olive oil
1 Tbls butter
1 bunch long green onions, chopped
1 green bell pepper diced
3 cloves of garlic crushed
2 or 3 oz of vodka
3 15oz. cans of tomato sauce
5 fresh basil leaves, chopped
1 tsp of salt
1 tsp of fresh ground black pepper
8 oz of mascarpone cheese
1/2 cup of heavy whipping cream
1/2 cup of chopped fresh parsley
Freshly grated Parmesan cheese
Add 6 quarts of water to a large pot and cook the pasta until "al dente". Around 10 minutes. Set aside.
Melt butter in oil and sauté the chicken pieces for 2 minutes.
Add the onions, peppers and garlic and cook for another for 2 minutes.
Add vodka to deglaze the pan until vodka reduces slightly.
Add tomato sauce and basil and cook for about 10 minutes longer.
Season with salt and pepper.
Add cream and mascarpone cheese and stir until cheese in melted.
Simmer for around 15 minute more but do not bring to a boil.
Plate the pasta and spoon the sauce over the top.
Sprinkle with parsley and Parmesan cheese.
Serves 4 people
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