Penne mit Hähnchen in Wodka-Sauce

Zutaten

• 8 ounces Penne Pasta Noodles (or other pasta)
• 1/2 teaspoon Salt (for the pasta water)
• 2 Boneless Skinless Chicken Breasts (about 1 pound)
• pinch Salt and Black Pepper (to season chicken)
• 1 tablespoon Olive Oil (or preferred cooking oil)
• 1 medium Onion (diced)
• 3 cloves Garlic (minced)
• 1/4 cup Vodka
• 1 (28 ounce can) Crushed Tomatoes
• 1/2 cup Heavy Cream
• 1/4 cup Fresh Oregano (or 1 tsp dried oregano)
• 1/4 teaspoon Crushed Red Pepper
• 1/4 cup Parmesan Cheese (plus more for serving)
• Salt and Black Pepper (to taste)

Zubereitung

1. 1

   Cook the pasta:Cook the PENNE PASTA in a 4-quart stockpot of salted water.Reserve ½ cup of pasta water, drain, rinse briefly to stop the pasta cooking, and set aside.

2. 2

   Cook the chicken:Pound the CHICKEN BREAST to ½" thickness and season with SALT and PEPPER.Preheat a 3-quart saute pan or skillet over medium heat until it's ripping hot. Add OLIVE OIL and heat until shimmering. *See recipe footnote about cookware.Cook the chicken 3–4 minutes per side until it reaches an internal temperature of 160°F.Transfer to a board, cover, and let it rest.

3. 3

   Make the vodka sauce:In the same skillet, add a splash of OLIVE OIL.Sauté the ONION and GARLIC until soft and lightly browned.Add VODKA and scrape the pan to deglaze.Stir in the CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.Bring to a gentle boil, then lower the heat and simmer about 10 minutes.

4. 4

   Finishing steps:Add the COOKED PENNE and a splash of pasta water if the sauce feels thick.Stir in PARMESAN CHEESE until melted. Slice the chicken and add it to the sauce.Season with SALT and PEPPER.

5. 5

   Serve and store:Serve warm with fresh OREGANO or parsley.Cool leftovers completely, then refrigerate for up to 5 days.