Prep Time
10 Mins
Cook Time
30 Mins
Total Time
40 Mins
Yield
Makes: 6 servings (Serving Size: 2/3 cup pasta, 1/2 cup sauce, and 2 ounces chicken)

This restaurant favorite is usually made with bucket-loads of heavy cream and butter. We opted to use a little olive oil and half-and-half (lighter than cream), which still gives you a wonderful, creamy texture.

 

Resistant Starch: 1g

 

How to Make It

Step 1

Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft and translucent, 6-7 minutes. Add garlic and cook 1 minute.

Step 2

Add tomatoes with juice, tomato sauce, vodka, and crushed red pepper, then bring to a boil.

Step 3

Reduce heat and cook, stirring occasionally, until sauce reduces slightly,  about 10 minutes.

Step 4

Add half-and-half, and cook until sauce reduces, 5 minutes. Stir in salt and pepper.

Step 5

Place 2/3 cup pasta in a bowl and top with 1/2 cup vodka sauce.

Step 6

Arrange 2 ounces grilled chicken on top of pasta and garnish with chopped basil.

Step 7

 

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