I Chose Dinner So You Don’t Have To Episode 1 #dinner #dinnerideas #shorts #food

Vodka Sauce Pasta with Chicken

Ingredients:
-1 lb pasta
-1 lb chicken breast
-½ tsp each: salt and black pepper
-1 tsp each: garlic powder, onion powder, dried oregano, dried parsley
-¾ cup pasta water from cooking
-2 tablespoons butter
-4 tablespoons olive oil, divided
-1 medium yellow onion, diced
-3 cloves of fresh garlic, minced
-2 oz can of tomato paste
-3 tablespoons of deglaze liquid (vodka, white wine, or gin) You can use broth or water if you don’t consume alcohol
-1 cup heavy cream
-2 tablespoons butter
-½ cup freshly grated parmesan cheese
-Optional: ½ tsp red pepper flakes
-Salt and pepper to taste

Directions:

Preheat the oven to 375 degrees Fahrenheit. Grease a 9×13 casserole dish with nonstick spray.
Add your chicken to the casserole dish. Drizzle with 1 to 2 tablespoons of olive oil. Season with ½ tsp each salt and pepper, and 1 tsp each: garlic powder, onion powder, dried oregano and dried parsley.
Bake the chicken while you prepare the pasta. It should take about 25-30 minutes to bake. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
Bring your pasta water to a boil. Heavily salt it. Cook pasta according to directions for al dente on the package. I used tortellini here. When pasta is done cooking, reserve ¾ cup of the pasta water for the sauce.
Dice onion and mince the fresh garlic.
Heat the remaining olive oil in a skillet over medium heat. Saute onion for about 3-5 minutes until the onion is translucent.
Add garlic and cook for 1 more minute.
Add in tomato paste and stir. Cook for 3-5 minutes until the paste is bright vibrant red.
Deglaze the pan with the alcohol. Stir and cook for 2 minutes.
Add in pasta water, stir to combine. Season with salt, pepper and red pepper flakes (if using).
Add in cream, stir to combine and turn the heat down to low. Cook for 3 minutes.
Add in butter and fresh grated parmesan. Stir to combine.
Toss cooked pasta in the sauce and serve!
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