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Ingredients:
(For Chicken)
300 g Bonless chicken thigh (cut into bite size pieces)
1 tsp Granulated Garlic
1 tsp Granulated Onion
Salt and Pepper to taste
(For Sauce)
2 Tbsp Olive Oil
1/2 small Onion, finely chopped
2cloves of Garlic, minced
1 tsp Red Chilli Powder
1/2 tsp Dried Oregano
1/2 tsp of Granulated Garlic
1/2 tsp of Granulated Onion
1/4 cup (3 shots) of Vodka
1 (400 g) can of Italian Crushed Tomatoes
1/4 cup of Heavy Cream
Salt and Pepper, to taste
(For Finishing)
Fresh Basil
1/4 cup fresh grated Parmiggiano Reggiano
180 g uncooked Penne pasta
Direction:
Season chicken with the granulated garlic, onion and salt and pepper to taste.
Cook in pan with semi cooked.
In the same skillet on medium heat, saute the onion about until lightly golden, then add the garlic and cook for 1 more minute.
Add 3 shots (1/4 cup) vodka and cook until it’s reduced by half.
Add the can of tomatoes, granulated garlic, granulated onion, oregano and red chilli powder.
Reduce the heat to low and cook partially covered for 30-40 minutes, (until the sauce thickens) stirring frequently.
Meanwhile fill a large pot with water, add in a generous sprinkle of salt and bring it to a boil.
After 40 minutes, season the sauce to taste and add the heavy cream and partially cooked chicken.
Cook uncovered for 5 minutes.
At this point, add the pasta to the boiling water and cook according to package instructions.
Drain the pasta and add it to the sauce, turn the heat off and add a few fresh basil leaves and the grated parmiggiano. Stir to combine and serve right away.