Chicken And Linguine In Creamy Vodka Sauce Food

CHICKEN PENNE PASTA WITH VODKA SAUCE

Steps:

• Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and seasoned chicken breasts. Saute for 8 minutes per side, or until the chicken reaches 165 degrees when temped with a digital food thermometer. Remove chicken from the pan and set aside.
• Add another tablespoon of oil to the pan (no need to clean it, the chicken bits and juices will add flavor). Add onion and garlic, then saute for 4-5 minutes over medium heat.
• Stir the vodka into the pan and simmer for 2 minutes.
• Add chicken stock, crushed tomatoes, tomato paste, sugar, Parmesan cheese, parsley, basil, sugar (if using), salt and pepper.
• Bring the sauce to a gentle boil, then reduce heat and simmer for 15 minutes.
• While the sauce simmers, cook penne noodles in salted boiling water until cooked to al dente.
• Turn down the heat on the tomtato sauce and slowly stir or whisk the heavy cream in, saute for 2 minutes then remove the pan from the heat.
• Fold the cooked pasta into the sauce.
• Slice the chicken breasts and serve them over the pasta with more grated Parmesan, fresh chopped parsley and basil.

VODKA SAUCE CHICKEN PARMESAN

Steps:

• Preheat the oven to broil. Place a wire rack inside each of 2 rimmed baking sheets.
• Cut the chicken breasts in half horizontally through the middle (like slicing a bagel) making 4 roughly equal pieces. Place a sheet of plastic wrap on a cutting board. Put 1 chicken piece in the center of the plastic wrap and top with another sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to a prepared baking sheet. Repeat with the remaining chicken pieces.
• To set up a standard breading station, mix the flour, 1 tablespoon salt and 1/2 teaspoon pepper in a shallow dish. Beat the eggs and 1/2 teaspoon salt in a second shallow dish. Place the breadcrumbs in a third shallow dish.
• Dredge 1 piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat it on both sides. Let the excess egg drip off, then press the chicken firmly into the breadcrumbs, turning to coat on both sides and packing the crumbs into any crevices. Return the chicken to the baking sheet and repeat with the remaining chicken pieces.
• Heat the oil in a large skillet over medium-high heat (you will know the oil is ready if you drop a few breadcrumbs into the skillet and they immediately sizzle). Add 2 pieces of chicken and cook until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side, turning with tongs. Transfer to the other prepared baking sheet. Make sure the oil is hot again before repeating with the remaining 2 pieces of chicken.
• Spread 1/4 cup vodka sauce onto each piece of chicken then top each with 1 tablespoon Parmesan and 1/4 cup mozzarella. Broil until the cheese melts and browns in spots, 3 to 5 minutes. Pour the remaining vodka sauce onto a serving platter and top with the chicken pieces. Sprinkle with the parsley.

CREAMY CHICKEN ON LINGUINE

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

YOU WON'T BE SINGLE FOR LONG VODKA CREAM PASTA

Steps:

• Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
• While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
• Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

CHICKEN AND LINGUINE IN CREAMY VODKA SAUCE

Steps:

• Cook linguine according to package directions; drain and set aside.
• In a large skillet, melt 2 Tbsp butter over medium-high heat.
• Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
• Remove from pan and cut into 1/2-inch cubes; set aside.
• Pour out drippings from pan, but do not wipe it out.
• In the pan you cooked the chicken in, melt remaining butter over medium heat.
• Add the yellow onion and mushrooms and cook, stirring, until onions are soft, about 3-5 minutes.
• Add the roasted pepper, green onion, and garlic and cook, stirring, for 30 seconds.
• Remove the pan from the heat and add the vodka.
• Return to the heat and flame; when the flame dies out, add the broth.
• Bring to a boil and reduce by half.
• Whisk in the half and half (cream can be substituted), salt, and pepper, and simmer until reduced by half again.
• Add the pasta to the cream sauce and toss to coat.
• Add the Parmesan, chicken, and basil, and remove from the heat; toss to coat.
• Season to taste with salt and pepper, serve, and enjoy!
• Makes 2 servings.
• Note: if you're a low-carber, add a bunch more sliced mushrooms and eat those instead of pasta.

CHICKEN SAUSAGE RIGATONI IN A SPICY VODKA SAUCE

Steps:

• Bring a large pot of water to boil for the pasta. In a large saute pan over medium heat melt butter with oil. Add chicken sausage and brown, 3 to 4 minutes, breaking up large chunks with a wooden spoon. Add onions, jalapenos and garlic and saute until softened, about 5 minutes. Add green pepper, paprika, Italian seasoning, salt and pepper, to taste, and cook 3 minutes more.
• Generously salt the pasta water and add the rigatoni. Cook until al dente, about 12 minutes.
• Meanwhile, add tomatoes to the sauce and bring to a simmer, for about 10 minutes. Add vodka and cream and cook a few minutes more. Toss in cheese and chopped parsley. To serve, drain the pasta well and add to the sauce. Mix until pasta is nicely coated. Season with salt and pepper, to taste.

LINGUINE WITH LOBSTER AND VODKA CREAM SAUCE

Steps:

• For the pasta dough: Create a mound of flour on a clean, flat work surface. Using your fingers, make a well in the center of the mound. Pour the eggs and egg yolks into the well; add the tarragon and 1 tablespoon water. Using a fork, whisk the eggs while incorporating the flour from the inside of the mound, working outward until the flour and eggs are combined. With the palms of your hands, knead the dough. If the dough seems dry and shaggy, dampen your hands with water and knead until the dough is moist but not wet. If it feels wet, add flour, 1 teaspoon at a time. Knead the dough until smooth and elastic, about 10 minutes. Wrap the dough in plastic wrap and allow to rest at room temperature for 30 minutes.
• For the vodka cream sauce: Meanwhile, heat the butter and oil in a medium saucepan over medium heat until the butter is melted. Add the shallot, sprinkle with salt, and cook until softened, 5 to 7 minutes. Add the garlic and crushed red pepper and cook until fragrant but not burned, 1 to 2 minutes. Remove the pan from the heat before carefully adding the vodka and tomatoes. Then put the pan back over medium-high heat and simmer until the alcohol has evaporated, 5 to 7 minutes. Stir in the tarragon, basil and lemon zest. Then lower the heat to medium-low and add the heavy cream; cook for 3 to 5 minutes, until the sauce thickens. Cover and keep warm over low heat.
• To make the linguine, remove the dough from the plastic wrap. Cut the dough into equal quarters and roll each into a small, thick log. Use your hands or a rolling pin to flatten the logs of dough. Feed one piece of dough through a pasta roller set to the widest setting. Fold the dough into thirds and continue to rolling, adjusting the setting to achieve desired thickness. Cover with a thin towel and repeat with the remaining dough logs. Cut the sheets into the preferred noodle length.
• Switch the pasta roller to a linguine cutter. Feed each sheet through the cutter. Flour the noodles and then separate them, or hang them to dry to prevent sticking. Repeat with all of the pasta sheets.
• Bring a large pot of salted water to a boil over medium-high heat. Add the fresh pasta and cook until al dente, about 3 minutes. Remove the pasta and transfer to the pan with the sauce. Turn off the heat and gently stir just to coat the noodles.
• For the lobster: Heat the oil in a heavy medium skillet over medium-high heat. Add the lobster pieces, sprinkle with salt and cook until the lobster is cooked through, 3 to 5 minutes. Squeeze the lemon over the lobster.
• Transfer the pasta to serving bowls, cover with a spoonful of sauce and top with the cooked lobster. Garnish with tarragon leaves and serve.

PASTA WITH CHICKEN AND VODKA SAUCE

Steps:

• Cook pasta according to package instructions, set aside.
• Heat olive oil in a medium sauce pan.
• Add chicken and cook through, but i suggest not browning it.
• Add mushrooms and Vodka Sauce. Use the milk to "clean out" more of the sauce out of the jar, and add to your mixture.
• Stir in parmesean cheese.
• Let the sauce mixture cook over medium heat for approximately 5 minutes, stirring occasionally.
• Stir in frozen peas and cook for another 5 minutes, or until peas are heated.
• Pour sauce mixture over your cooked pasta, or mix them together.
• Serve with more grated parmesean, garlic bread, etc.

CREAMY PESTO CHICKEN AND LINGUINE

Steps:

• Cook linguini according to package directions.
• Drain and set aside.
• In a large skillet, melt 2 teaspoons of the butter together with the olive oil over medium heat.
• Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
• Remove from pan and cut into 1/2-inch cubes; set aside.
• Pour out drippings from pan, but do not wipe it out.
• In the pan you cooked the chicken in, melt remaining butter over medium heat.
• Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 5 minutes, then stir in half and half and season with pepper.
• Cook 6 to 8 minutes, stirring frequently.
• Stir the Parmesan into the creamy mixture, stirring until well mixed.
• Stir in the pesto, and cook for about 5 minutes, until thickened.
• Stir in the chicken cubes and cook until heated through, about 5 minutes.
• Re-heat the linguini (either in boiling water or microwave) and serve chicken and sauce over the hot pasta.
• Garnish with grated Romano and freshly ground black pepper.
• Makes 4 to 6 servings.

LINGUINE WITH VODKA CREAM SAUCE

Steps:

• Cook dry linguine in a large cooking pot according to package instructions.
• If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente.
• In a large frying pan, heat olive oil over medium-high heat.
• Add garlic and hot red pepper flakes and saute' for 1 minute.
• Add Vodka and cook until mixture is reduced 25%.
• Add crushed tomatoes and bring to boil.
• Reduce heat and simmer for 15 minutes.
• Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute.
• Drain cooked linguine and add to a large mixing bowl.
• Pour sauce over, toss to coat well.
• Serve immediately.