Penne Alla Vodka with Grilled Chicken

🧂 Ingredients

• 4 tablespoons olive oil

  divided
• 1 teaspoon salt

  divided
• ½ teaspoon black pepper

  divided
• 4 boneless

  skinless chicken breast, pounded to an even thickness or butterflied
• 1 pound penne
• 3 cloves garlic

  minced
• 1 onion

  finely diced
• 3 tablespoons butter
• 1 cup vodka
• 1 14 ounce can crushed tomatoes
• ⅛ teaspoon crushed red pepper flakes
• 1 cup heavy cream

Instructions

• 1 Heat grill or grill pan to medium-high heat.
• 2 Rub chicken breasts on all sides using 2 tablespoons olive oil. Sprinkle with
  half of the salt and black pepper.
• 3 Place chicken on the grill and cook without moving for 3 minutes or until the
  edges begin to turn white. Turn the chicken one-quarter turn and continue to
  cook an additional 2 to 3 minutes. Flip the chicken and for 3 minutes before
  turning one-quarter turn and cook until the chicken reaches an internal
  temperature of 165 degrees. Allow the chicken to rest for at least 5 minutes.
  Slice before serving.
• 4 Meanwhile, cook penne according to package directions. Drain well.
• 5 As the pasta and chicken cook, prepare the vodka sauce.
• 6 In a large (12-inch) skillet over medium heat, add the remaining olive oil and
  butter. Allow the butter to melt and then add the garlic and onion and cook
  until the onion is softened.
• 7 Carefully add the vodka to the skillet (being aware of any open flames) and
  bring to a boil. Cook for 2 minutes.
• 8 Stir in the crushed tomatoes and remaining seasonings.
• 9 Reduce the heat to the lowest setting and stir in the heavy cream.
• 10 Add the penne to the skillet and carefully toss in the sauce. Serve topped with
  grilled chicken and grated parmesan cheese.

Nutrition Info