Spirited Vodka Chicken
- Makes: 6 to 8 servings
- Start to Finish 1 hr
Ingredients
-
Roasted Peppers (see recipe below)
-
Roasted Tomatoes (see recipe below)
-
Vodka Cream Sauce (see recipe below)
-
12
ounces
spinach fettuccini or fettuccini
-
2
tablespoons
minced garlic
-
1
tablespoon
olive oil
-
1
pound
skinless, boneless chicken breast halves, cut into 1-inch pieces
-
1
cup
dry white wine or chicken broth
-
1/4
cup
fresh-shredded Parmesan cheese (optional)
-
2
tablespoons
snipped fresh parsley
Directions
- Prepare Roasted Peppers, Roasted Tomatoes, and Vodka Cream Sauce.
- Cook fettuccini according to package directions and keep it warm.
- In a large skillet, cook garlic in hot oil over medium heat for 1 minute, stirring often. Add Roasted Peppers. Cook and stir for 1 minute.
- Add chicken. Cook and stir 3 to 4 minutes more or until chicken no longer is pink. Add wine or broth. Bring to boiling. Reduce heat. Simmer, uncovered, 2 to 3 minutes or until reduced to 1/4 cup. Add Vodka Cream Sauce. Cook 2 minutes or until heated, stirring often.
- Divide fettuccini among dinner plates. Ladle chicken mixture over it. Top each with 1 tablespoon of Parmesan, if you like, and roasted tomato quarters. Sprinkle with parsley. Serve immediately.
Vodka Cream Sauce
Ingredients
- 1
tablespoon
olive oil
- 1
tablespoon
minced shallot
- 1
teaspoon
minced garlic
- 1
teaspoon
snipped fresh parsley
- 1
teaspoon
snipped fresh oregano
- 1
teaspoon
snipped fresh rosemary
- 1
teaspoon
snipped fresh sage
- 1
teaspoon
snipped fresh chives
- 1/4
teaspoon
salt
- 1/8
teaspoon
pepper
- 1/2
cup
vodka or chicken broth
- 4
cups
whipping cream
- 1/4
cup
grated Parmesan cheese
Directions
- In large saucepan, heat olive oil over medium heat. Add minced shallot and minced garlic. Cook and stir for 1 minute. Add snipped fresh parsley, snipped fresh oregano, snipped fresh rosemary, snipped fresh sage, snipped fresh chives, salt, and pepper. Cook and stir 1 minute more. Add 2 tablespoons of dry sherry. Cook and stir for 1 minute or until liquid is reduced to 1 tablespoon, stirring often. Stir in vodka or chicken broth. Bring all to boiling. Reduce heat. Simmer mixture, uncovered, for 3 to 4 minutes or until liquid is reduced to 1/3 cup, stirring often. Add whipping cream. Bring sauce to boiling. Reduce heat. Simmer the sauce, uncovered, about 10 minutes or until liquid is reduced to 3 cups. Stir in grated Parmesan cheese. Makes about 3 cups.
Roasted Peppers
Ingredients
- 2
red sweet peppers
Directions
- To roast red sweet peppers, quarter the peppers, and remove the seeds and the membranes. Place the pepper quarters, with cut sides down, on a baking sheet lined with foil. Bake, uncovered, in a 425 degree F oven for 25 minutes or until the skins are charred and blistered. Wrap peppers in foil and let them stand for 20 minutes or until cool enough to handle. Remove blistered skin from peppers, using a sharp knife to gently and slowly pull it off in strips; discard skin. Chop peppers. Makes 1 cup. (Or use one 7-ounce jar of roasted red sweet peppers, drained and chopped, instead of the 2 fresh red sweet peppers.)
Roasted Tomatoes
Ingredients
- 6
roma or plum tomatoes
- 1
tablespoon
olive oil
- 1/2
teaspoon
minced garlic
- 1/4
teaspoon
salt
- 1/8
teaspoon
fresh-ground black pepper
- 3
fresh thyme sprigs
Directions
- Lightly grease a foil-lined baking sheet. Cut roma or plum tomatoes into quarters. In a medium bowl, combine olive oil, minced garlic, salt, and fresh-ground black pepper. Add the tomato quarters, tossing to thoroughly coat. Place tomato quarters in the prepared pan. Drizzle any remaining oil mixture over tomatoes. Top tomato quarters with fresh thyme sprigs. Bake in a 425 degree F oven for 15 to 20 minutes or until tomatoes are soft, but not mushy. Discard thyme sprigs. Transfer tomato mixture to small bowl. Cool slightly. Makes 2 cups.
Nutrition Facts
(Spirited Vodka Chicken)
Servings Per Recipe 6, carb. (g) 42, pro. (g) 24, cal. (kcal) 785, fiber (g) 6, sodium (mg) 295, chol. (mg) 200, Fat, total (g) 52