Chicken with vodka sauce

I was trying to think of something different for chicken tonight.  (I was going to fall back on my boursin chicken but I’ve made that so much recently.)  I found a recipe for chicken breasts in tomato-cream sauce and thought that it would be even better if the tomato-cream sauce was a vodka sauce.

I used bone in chicken breasts, recognizing that they would take a little longer to cook.  I used a heavy saute pan to brown the chicken in olive oil on all sides while the vodka sauce was cooking.  When I removed the vodka sauce to puree it and add the cream, I poured some over the chicken and put it back in the oven to simmer in the sauce.  (The rest of the vodka sauce will be frozen for another time.)  I served it with orzo.  The chicken needed about 30 minutes but it was awesome – very moist.  Samantha tried it and announced that she would eat it the next time I make it.  That’s a good incentive!

Vodka sauce

  • 1/4 cup olive oil
  • 1 large Spanish onion chopped
  • 1 TB minced garlic
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 tsp oregano
  • 1 cup vodka
  • 2 28 oz cans whole peeled plum tomatoes, drained (preferably San Marzano)
  • 1 cup half and half
  • pasta of your choice (we had penne)

Preheat oven to 375.

Heat oil over medium heat in an ovenproof pan (or Dutch oven).  Add onions and garlic and cook for 4 – 6 minutes.  Add red pepper flakes and oregano.  Add vodka and simmer for about 5 minutes or until reduced.  Crush tomatoes in with pan mixture.   Add 1/2 tsp salt and 1/2 tsp pepper.  Cover pan and place in oven for 1 1/2 hours.   Remove from oven and puree in a blender or food processor.  Return to pan and add half and half.  Simmer for 5  -10 minutes.

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Planning ahead

By the end of the week energy is flagging.  We had a back to school snowball social at Samantha’s school at 6 and I got home just in time to make it.  Fortunately I had leftover vodka sauce in the freezer from last month.  I’m trying to be better about using up the things I freeze (I have a bad habit of putting things in there and then forgetting about them.)  We got home from the school event, cooked the pasta and heated the sauce and dinner was quick.

Vodka sauce

  • 1/4 cup olive oil
  • 1 large Spanish onion chopped
  • 1 TB minced garlic
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 tsp oregano
  • 1 cup vodka
  • 2 cans whole peeled plum tomatoes, drained (preferably San Marzano)
  • 1 cup half and half
  • pasta of your choice (we had penne)
  • Parmesan cheese

Preheat oven to 375.

Heat oil over medium heat in an ovenproof pan (or Dutch oven).  Add onions and garlic and cook for 4 – 6 minutes.  Add red pepper flakes and oregano.  Add vodka and simmer for about 5 minutes or until reduced.  Crush tomatoes in with pan mixture.   Add 1/2 tsp salt and 1/2 tsp pepper.  Cover pan and place in oven for 1 1/2 hours.   Remove from oven and puree in a blender or food processor.  Return to pan and add half and half.  Simmer for 5  -10 minutes.  Serve over pasta of your choice with fresh grated Parmesan cheese.

Samantha also had pasta.  She had hers with Graul’s marinara sauce.  I managed to get the Parmesan cheese in the shape of an “s”.

Pasta night!

Pasta night!

Pasta with vodka sauce

I got this recipe from my neighbor last year and thought it would be just the thing for dinner tonight.  It makes lots so we froze the leftovers.

Vodka sauce

  • 1/4 cup olive oil
  • 1 large Spanish onion chopped
  • 1 TB minced garlic
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 tsp oregano
  • 1 cup vodka
  • 2 cans whole peeled plum tomatoes, drained (preferably San Marzano)
  • 1 cup half and half
  • pasta of your choice (we had penne)
  • Parmesan cheese

Preheat oven to 375.

Heat oil over medium heat in an ovenproof pan (or Dutch oven).  Add onions and garlic and cook for 4 – 6 minutes.  Add red pepper flakes and oregano.  Add vodka and simmer for about 5 minutes or until reduced.  Crush tomatoes in with pan mixture.   Add 1/2 tsp salt and 1/2 tsp pepper.  Cover pan and place in oven for 1 1/2 hours.   Remove from oven and puree in a blender or food processor.  Return to pan and add half and half.  Simmer for 5  -10 minutes.  Serve over pasta of your choice with fresh grated Parmesan cheese.

Guest blogger – my neighbor Annie

We had so much fun last night.  We are blessed with very nice neighbors and everyone had a great time.  We made too much food but that is no surprise.  Everything turned out well and I have to confess, I was having so much fun that I forgot to take pictures.  Sorry!

My neighbor Annie showed up at the party with a bag and said “Since you made dinner for the neighborhood, I made dinner for you.”  In the bag, a box of penne pasta, fresh Parmesan cheese, frozen garlic bread and an out of this world homemade vodka sauce for the pasta.  Goodbye planned salmon salad, hello penne with vodka sauce.  She said this is a great thing to make on a Sunday afternoon to have ready for later in the week.  (Perfect activity while your football team is dumping a game.)  My husband adored it and it will be on our list to make soon.  Here is the recipe – thanks Annie!

Vodka sauce

  • 1/4 cup olive oil
  • 1 large Spanish onion chopped
  • 1 TB minced garlic
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 tsp oregano
  • 1 cup vodka
  • 1 can whole peeled plum tomatoes, drained (preferably San Marzano)
  • 1 cup cream
  • pasta of your choice (we had penne)
  • Parmesan cheese

Preheat oven to 375.

Heat oil over medium heat in an ovenproof pan (or Dutch oven).  Add onions and garlic and cook for 4 – 6 minutes.  Add red pepper flakes and oregano.  Add vodka and simmer for about 5 minutes or until reduced.  Crush tomatoes.   Add 1/2 tsp salt and 1/2 tsp pepper.  Cover pan and place in oven for 1 1/2 hours.   Remove from oven and puree in a blender or food processor.  Return to pan and add oregano and cream.  Simmer for 5  -10 minutes.

Cook pasta according to package directions.  Drain and combine with sauce.  Serve with Parmesan cheese.

Pasta with vodka sauce

Pasta with vodka sauce