Ingredients
1 pound penne pasta
1 tablespoon butter
3 skinless, boneless chicken breasts
1 teaspoon Italian seasoning, divided
1/2 teaspoon salt, divided
1 shallot, minced
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 (28 ounce) can tomato puree
1/2 cup heavy whipping cream
2 tablespoons vodka
1/2 cup shredded Parmesan cheese
4 leaves basil, cut into very thin strips
Directions
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
Meanwhile, in a deep cast iron skillet, melt butter over medium heat. Sprinkle chicken with 1/2 teaspoon Italian seasoning and 1/4 teaspoon salt. Set remaining seasoning aside.
Add chicken to the skillet. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board; keep warm.
Cook and stir shallot and garlic in the same skillet until fragrant, about 45 seconds. Stir in tomato purée, remaining Italian seasoning, remaining salt, and red pepper flakes; bring to a simmer. Stir in whipping cream and vodka. Stir in Parmesan until cheese is melted.
Slice chicken into thin strips; and add to the skillet. Drain pasta; reserving 1/2 cup pasta water.
Add the pasta to the skillet. Toss to combine. If sauce seems too thick, add in pasta water 1 tablespoon at a time until desired consistency is reached. Sprinkle penne with julienned basil. Serve immediately.
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