Chicken and Pasta with Vodka Sauce
- Yield: servings
- For the Vodka Sauce
- 1-- 14 ounce can diced tomatoes
- 1-- 8 ounce can tomato sauce
- 1-- onion chopped
- 3ounces Italian style chicken sausage cut into slices
- 4cloves garlic minced
- 1/2teaspoon fennel seed bruised
- 3teaspoons fresh oregano
- 3teaspoons fresh basil
- 1tablespoon chili flake
- 1/2cup vodka
- 1/2cup cream
- -- oil
- For the Chicken
- 2pounds boneless skinless chicken breast cut into 1/3 inch slices (the short way)
- 2cups fresh bread crumbs
- 2tablespoons fresh grated Parmesan
- -- salt and pepper
- 2tablespoons fresh chopped parsley
- 2-- beaten eggs
- -- oil
- For the Pasta
- 1pound Penne pasta
- 1large pot of boiling chicken stock
- -- grated Parmesan
- -- chopped parsley
- -- cream
For the sauce:
Soak the chili flakes in the vodka for about half an hour.
Heat a small amount of oil in the pan and cook the sausage. Add the onion and cook for 3 min. Add the garlic and cook a further two minutes. Add the spices and cook for a minute. Add the tomatoes and tomato sauce along with the vodka and flakes. Simmer for 20 – 30 minutes. When finishing the sauce lower the heat and add the cream, heating slowly but not simmering.
For the chicken
Combine the bread crumbs, Parmesan, salt, pepper and parsley.
Heat the oil in a pan. Working in one direction dip the chicken slices into the egg and then into the bread crumb mixture. Cook gently in the oil until golden brown and the chicken reaches and internal temperature of 160 degrees Fahrenheit. Remove from pan and drain on a wire rack. Continue this way until all the chicken is cooked.
For the Pasta
Heat the stock until boiling, add the pasta and cook 10 min. or until aldente. Drain the pasta and place on serving plates. On each plate place a few slices of chicken and cover with the finished sauce. Drizzle each plate with a tablespoon of cream and sprinkle with fresh Parmesan and parsley.