CHICKEN Á LA VODKA

CHICKEN Á LA VODKA

Seared spicy chicken breast served in a tomato vodka sauce over pasta. For a vegetarian option, swap chicken for roasted cauliflower.

INGREDIENTS

8 ounces spaghetti noodles

3 tbsp olive oil, divided

1 8-ounce chicken breast

1/2 tsp paprika

1/4 tsp dried oregano

1/3 cup minced white onion

2 cloves garlic, minced

1 28-ounce can Muir Glen® diced tomatoes

1/2 cup vodka

1 tsp sugar

1/4 tsp Kosher salt

1/4 tsp red pepper flakes

1/2 cup heavy cream

* PREPARATION & DIRECTIONS: 

Preheat oven to 350 degrees Fahrenheit.

For chicken, stir together olive oil with spices and marinate chicken for at least fifteen minutes, but a few hours would be best.

In a medium oven-safe skillet or pan, add chicken over medium-high heat and sear chicken breast for six minutes per side.

Transfer chicken breast to oven and roast for another 15 minutes at 350 degrees F. or until the chicken breast is cooked through.

Meanwhile, for sauce, add oil to a medium pot over medium heat. Once hot, add onions and cook until soft, about 4-5 minutes. Then add garlic and Muir Glen® diced tomatoes. Bring to a simmer and simmer for 5 minutes so tomatoes can break down slightly.

Add vodka, sugar, and season with salt and red pepper. Continue to simmer and stir regularly.

Finish the sauce with cream and keep on low heat until ready to serve.

Cook spaghetti according to package. When done, drain and drizzle with olive oil to prevent the spaghetti from sticking.

When ready to serve, slice chicken and serve over sauce and spaghetti. Garnish with fresh basil.

* VEGETARIAN OPTION: 

Omit the chicken breast, oregano and dried paprika above. Substitute the following ingredients:

1 head cauliflower, cut into florets

2 tablespoons olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon red pepper flakes

1/2 lemon, juice only

Pinch of salt and pepper

Cut a medium head of cauliflower into florets. Toss with olive oil and spices.

Add to a skillet over medium-high heat and cook for 8-10 minutes until cauliflower is lightly browned and slightly soft.

Add lemon juice at the end of cooking.

Serve cauliflower with vodka sauce and spaghetti.

muirglen.com