Ingredients: |
Ingredients: 1 package Farfalle type pasta, prepared per package (keep warm)
Kosher salt
1 28-ounce can whole plum tomatoes
1 tablespoon + 1 teaspoon unsalted butter
2 shallots, minced
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup vodka
2/3 cup heavy cream
1/2 cup freshly grated Parmagiano - Reggiano cheese, divided
Handful of fresh basil leaves, torn
1 tablespoon pure olive oil
1 pound chicken breasts (can use pre-marinated lemon and garlic variety)
1 tablespoon basting oil
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Directions: |
Directions:Sauce:
Empty the tomatoes into a bowl and crush with your hands. Meanwhile, melt the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and red pepper flakes and cook, stirring, 30 seconds. Remove from the heat and stir in the vodka, tomatoes and salt to taste. Return the skillet to medium heat and simmer, stirring often, until the alcohol cooks off, about 7 minutes. Stir in the heavy cream and cook until the sauce thickens slightly, about 3 minutes. Stir in the parmesan and basil.
Chicken and pasta:
Simmer sauce on low in a small saucepan, stirring occasionally. Heat olive oil in a 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. Reduce heat to medium; cook chicken 10-12 minutes, until internal temperature reaches 165º (check by inserting thermometer halfway into thickest part of the chicken). Add basting oil and butter to the pan; swirl. Baste chicken with spoon, one - three minutes, transfer to a clean platter.
Toss pasta with warm sauce. Divide evenly on four plates; top with chicken. Sprinkle each serving with one teaspoon cheese. |
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