Penne with Vodka and Chicken

Last night, I planned to make chicken enchiladas. Then I realized that the recipe would take an hour and a half, and I needed to have started it a long time ago. So I bumped up the penne with vodka sauce I planned to make on Friday and moved it to Tuesday. But I also had some cubed chicken from when I made The Boy chicken nuggets and decided to look for a recipe that added chicken into penne with vodka sauce.

I found this here.

Overall it was pretty good. I can't quite give it a very good because I made a user error--I didn't think there was enough tomato in the pan, so added another tablespoon of tomato paste. That caused the meal to come out orangey and not creamy enough.

User error and all, though, this was pretty good and SO MUCH EASIER than my typical penne with vodka recipe. I'll definitely be making this one again (correctly) on a workday!

Penne with Chicken and Vodka Sauce
serves 2
derived from The Silver Spoon

2 boneless, skinless chicken breast cut into bite sized chunks
2 tablespoons butter
1/2 box of penne, cooked al dente
2 tablespoons tomato paste
2 cloves minced garlic
red pepper flakes to taste
salt and pepper
1/4 cup vodka
5 tablespoons heavy cream

1. Melt butter in pan and brown chicken over medium heat. Add tomato paste, garlic, red pepper flakes and salt and pepper and cook for about 3 minutes. Add vodka and heavy cream and cook until you can no longer smell the vodka.

2. Taste to adjust seasoning. Add cooked pasta and allow the dish to heat through.