- Some Chicken
- Chicken Breasts
- Some Vodka
- Half Pepper Flakes
- Olive Oil
- Heavy Cream
We add some chicken into it because I have been really loving the whole chicken and pasta situation lately I don’t know why my chicken creamy chicken and bacon pasta. you’re going to start off with some chicken. I’ve got chicken breasts so that’s been chopped up into about bite-sized pieces. I’ve got some pen net but you can use possibly your choice crushed tomatoes onion and garlic I’ve got some vodka here and then over here as for spices I’ve got oregano basil dried onion garlic and half pepper flakes olive oil salt and pepper and you’re also going to need some heavy cream parmigiano and some fresh basil at the very end now.
I want to do is get why am i pot with some water with a sprinkle of salt coming to a boil although I don’t need to add the pasta anytime soon but. I do have a scaly here with high sides heating up over medium-high heat with some olive oil and now I want to do is I want to sear my chicken now. I’m going to cook this chicken all the way through. I’m only going to cook it partially. I want to develop really good color and sometimes are you chicken size sometimes.I use chicken breast I was on a chicken side kick for a while I’m back calling the chicken breast but feel free to use whichever part you prefer.I’m going to add my chicken.I want to develop really good color so break it up as much as you can just seasoning my chicken with some salt and pepper it develops good enough color I’m going to take it off the heat now now at this point it’s not fully cooked through and that’s fine you it’s going to finish off cooking in the sauce so I move that okay for you to fall let that set aside now to the same pan I’m going to add just a little bit more olive oil Union about I’ve said four tablespoons in total and now it’s in that I am going to add my onion in my garlic.
I’m going to saute these until they become translucent and this smell really good develops a little bit of color mmm I want to give these just a tiny bit up season with some salt it helps draw the moisture out and add in my vodka now make sure you add just plain ol box cannot apple flavored watermelon strawberry bubblegum vanilla however many flavors for needs to be just plain old vodka you can leave it out if you want to still call it penne vodka but really it’s not gonna do you any harm just a little bit of that left behind and really the thing that’s doing the most is just lifting you can see it just lifted any of those little bits that were left over from the bottom on the bottom of the skillet and now you’ve got this gorgeous like juice and you want this to be reduced by half which is pretty much almost there.
I left my heat pretty high you can see it’s hardly anybody’s left so now now my crushed tomatoes get that all out give it a really good stir make sure there’s onion so amazing mmm and I’m also going to add in my little spice mixture here my little dried herbs. I should say stir that in and now what I want you to do is partially cover this with a lid and let this cook on low with medium low to low for about 35 to 40 minutes it should be nice and thick when you’re done and I’ll show you what it looks like once there my sauce has been simmering for about 35 minutes and it’s thickened really beautifully at this point. I want to add in some heavy cream it’s gonna give it that creamy texture that penne vodka it always has and we are going to add back in the chicken with any of the juices.
5I’ve collected in the bottom of the plate because that to me is free flavor. I want it I’m just stirring this all together and now. I’m going to just let this sit here and slowly bubble away and simmer for about eight to nine minutes in the meantime this is the perfect time to add my pasta to the boiling water and I’m going to go do that now and then I’ll drain it in and I’ll meet you back here to pull the whole thing off together sauce is done pasta is cooked and fully drained and ready to rock and rizal this is going to be so good it smells phenomenal in here all those the dried oregano and the basil just really really made this like it just smells fantastic and I’m going to add basil fresh basil and a good generous grading listen I don’t want to wimpy grading.
I want trying at this closer to me. I want a good grading of the best quality parmigiano I’m going to pat down all you can get your hands on because it makes the biggest difference in the world it shouldn’t be it should be salty and nutty and mild it shouldn’t be overpowering and just overtake everything with a really almost bitter flavor it’s the good stuff that you want so, I’m just want to put a good grading in there about a quarter cup okay and of course you can serve the rest of the wedge on the side because you’re nice like that and you’ll want people to have more cheese in this it just smells.I think this is done I am going to serve myself.