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Pan-Fried Chicken And Pasta In Vodka Sauce

A simple quick creamy delicious pasta recipe. A great dish which can be easily prepared.
Ingredients
  Farfalle 1 Pound (Italian Classics, Cooked)
  Vodka blush sauce 24 Ounce (Italian Classics)
  Pure olive oil 1 Tablespoon (Wegmans)
  Chicken breast cutlets 1 Pound, lemon and garlic marinated
  Basting oil 1 Tablespoon (Wegmans)
  Butter 1 Teaspoon (Wegmans)
  Parmigiano-reggiano cheese 4 Tablespoon, shredded (Italian Classics, Divided)
Directions

Simmer sauce on LOW in small saucepan, stirring occasionally.

Heat olive oil in large pan on MEDIUM-HIGH, until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook chicken 10-12 min, until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken).

Add basting oil and butter to pan; swirl. Baste chicken with spoon, 1-3 min. Transfer to clean platter.

Toss pasta with warm sauce. Divide evenly on 4 plates; top with chicken. Sprinkle each serving with 1 tsp cheese.

Please see video .

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Pan Grilling
Ingredient: 
Pasta
Restriction: 
High Fiber, High Protein
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2
Here's an intoxicating recipe of pasta and chicken tossed in a lovely Vodka sauce. If you need variety in your pasta sauces then there can be nothing more appealing than this dish. The juicy chicken and flavors of the sauce blend really well to create an amazing combination.

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