Gluten Free Penne with Chicken and Vodka Sauce
1 (12 ounce) box Barilla Gluten Free Penne
4 tablespoons extra-virgin olive oil
½ cup diced yellow onion
skinless chicken breast
cut into strips
10 white button mushrooms
½ cup vodka
1 cup heavy cream
1 (14 ounce) can tomato puree
1 tablespoon chopped fresh parsley
½ cup grated Parmesan cheese
Salt and black pepper to taste
Bring a large pot of water to a boil.
Meanwhile, in a large skillet, add olive oil & saute onions for about 5 minutes over medium heat. Turn the heat to high, then add chicken and mushrooms; brown for approximately 5 more minutes.
Add vodka and reduce completely. Stir in cream and tomato sauce, then bring to a simmer. Season with salt and pepper.
Cook pasta according to directions. Drain and toss with sauce, then stir in cheese and parsley right before serving.
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