Chicken Alla Vodka Sauce
by Tamara01
This is my rendition of a Vodka sauce which I put together with extra ingredients which I made, it's a perfect meal which my family loved.
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INGREDIENTS
- 8 ounces Bowtie Farfalle Pasta ; Cooked according to package directions
- 1/2 cup Vodka or Irish Bristol Cream ( Sherry) ; Just simmer down till the liquor smell is gone
- 1 medium Habanero pepper or you can use pepper flakes ; Finley chopped with a couple of seeds
- 2 tablespoons Olive oil
- 2 Boneless chicken breast halves ; Cut up into bite size pieces
- 1 (8-oz) package Baby portabella mushrooms ; Sliced
- 1 small Onion ; Finely chopped
- 1/2 can Stewed tomatoes with juice or to taste
- 2 cloves Garlic ; Minced or pressed
- 1/3 teaspoon Kosher salt, or less
- 1/3 teaspoon Freshly ground black pepper, plus extra for season
- 8 leaves Basil ; Chopped
- 1/3 cup Fresh flat-leaf parsley ; Chopped
- 3/4 cup Heavy cream
- 1/2 Fresh baby spinach
- 1/2 cup Parmesan cheese ; Grated
INSTRUCTIONS
In a small bowl, combine vodka, Habanero pepper. Set aside while preparing the rest. (optional)
Heat olive oil in a large skillet over medium heat. Sauté chicken, garlic, onion, basil. Parsley, salt and pepper until chicken are evenly brown. Take out and set aside.
Pour in vodka mixture, and simmer 10 minutes or until the smell of liquor is gone.
Add portabella mushrooms, chicken, spinach let cook until spinach tender then add clam juice, heavy whipping cream let cook on low heat, simmer for about a half hour - do not allow mixture to boil and add Parmesan cheese during this point so it can melt and flavor scan blend together.
To thicken sauce I like using Roux.
Use 2 tablespoons of flour Measure out the equivalent amount of butter or oil.
Melt the butter over medium heat; slowly add the flour to the butter, whisking constantly. Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
Or you can just use the sauce from the pan let cool in a small container with a top to shake mixture together and add flour. Wisk in sauce as you pour to make it thicker.
Meanwhile, cook Bowtie or your favorite pasta in large pot until al dente; drain.
Then toss the pasta in and mix, top with some more Parmesan cheese; turn heat off and let sit for a minute or two.....
And serve with your favorite salad and/or garlic bread!
And enjoy!!!!
NOTES
If you think it is to thick or you want more sauce add chicken broth little by little. You can also substitute the chicken with shrimp or use both together if you prefer. Also, using Irish Bristol Cream ( Sherry) will change the flavor to the point that your tastebuds will be dancing with delight. Either way it is a very good meal that your family and friends would love.
Tamara01
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (138g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 159 | ||
| Calories from Fat: 108 (68%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12g | 16 % | |
| Saturated Fat 5.7g | 28 % | |
| Monounsaturated Fat 4.5g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 48.9mg | 15 % | |
| Sodium 70.8mg | 2 % | |
| Potassium 180.7mg | 5 % | |
| Total Carbohydrate 3.8g | 1 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 3.1g | ||
| Protein 9.3g | 13 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 159
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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