Chicken Alla Vodka and Farfalle

Chicken Alla Vodka and Farfalle

Chicken Alla Vodka and Farfalle (4 Servings)

• 1 lb. chicken breast, cut into bite-sized pieces
• 2 cups, frozen peas
• ½ cup heavy cream
• ½ cup vodka
• 1 lb. farfalle pasta
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 4 tbsp. extra virgin olive oil
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 28 oz. can crushed tomatoes
• 1 tsp. dried oregano
• 1 tsp. dried basil
• ¼ cup Parmigiano, grated
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

• In a large skillet, add 2 tbsp. of the extra virgin olive oil over medium-high heat.
• Add the chicken, seasoning it with salt and pepper, and sauté it until the chicken browns; around 2 minutes.
• Remove the chicken to a plate and set aside.
• Lower the stove to medium heat.
• In the same skillet, sauté the chopped onion in the remaining 2 tbsp. of the extra virgin olive oil for about 4 to 5 minutes.
• Add the minced garlic and continue cooking for another minute or so.
• Add the vodka and cook until it’s reduced by half.
• Add the crushed tomatoes, frozen peas, garlic powder, onion powder, basil, and oregano.
• Reduce the heat to medium-low and continue to cook with the skillet partially covered for 40 minutes, stirring frequently.
•  In the meantime…
• Fill a large pot with water, adding a generous sprinkle of salt, and bring it to a boil.
• Add the farfalle pasta to the boiling water and cook according to the package instructions.
• Drain the pasta and set it aside.
• After the 40 minutes, season the sauce in the skillet to taste and add the heavy cream and chicken.
• Turn the heat back up to medium and let it cook uncovered for 6 to 8 minutes, stirring frequently.
• Turn the heat off and add the sauce to the pot of pasta, stirring to combine.
• Plate the Chicken Alla Vodka and Farfalle and top it with grated Parmigiano if desired and serve right away.

Buon Appetito!