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

Recipe by Health February 2012


Recipe Summary test

10 mins
30 mins
40 mins
Makes: 6 servings (Serving Size: 2/3 cup pasta, 1/2 cup sauce, and 2 ounces chicken)


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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

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

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

Nutrition Facts

360 calories; fat 6.3g; saturated fat 1.8g; mono fat 2.8g; poly fat 1g; cholesterol 52mg; protein 25g; carbohydrates 39g; sugars 7g; fiber 4g; sodium 206mg.