Chicken Alla Vodka Sauce
This is my rendition of a Vodka sauce which I put together with extra ingredients which I made, it's a perfect meal which my family loved.
This is my rendition of a Vodka sauce which I put together with extra ingredients which I made, it's a perfect meal which my family loved.
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1/2 cup parmesan cheese grated
- 3/4 cup heavy cream
- 8 ounces bowtie farfalle pasta cooked according to package directions
- 1/2 cup vodka or irish bristol cream ( sherry) just simmer down till the liquor smell is gone
- 1 medium habanero pepper or you can use pepper flakes finley chopped with a couple of seeds
- 2 boneless chicken breast halves cut up into bite size pieces
- 1 (8-oz) package baby portabella mushrooms sliced
- 1/2 can stewed tomatoes with juice or to taste
- 2 cloves garlic minced or pressed
- 1/3 teaspoon kosher salt, or less
- 1/3 teaspoon freshly ground black pepper, plus extra for season
- 8 leaves basil chopped
- 1/3 cup fresh flat-leaf parsley chopped
- 1/2 fresh baby spinach
- Carbohydrate 3.79681100098079 g
- Cholesterol 48.9265000339629 mg
- Fat 12.0070433432661 g
- Fiber 0.685440008785152 g
- Protein 9.33992900179316 g
- Saturated Fat 5.67567220587406 g
- Serving Size 1 1 Serving (138g)
- Sodium 70.7880667259459 mg
- Sugar 3.11137099219564 g
- Trans Fat 0.732254067180591 g
- Calories 159 calories
Step-by-step
- In a small bowl, combine vodka, Habanero pepper. Set aside while preparing the rest. (optional)
- Heat olive oil in a large skillet over medium heat. Sauté chicken, garlic, onion, basil. Parsley, salt and pepper until chicken are evenly brown. Take out and set aside.
- Pour in vodka mixture, and simmer 10 minutes or until the smell of liquor is gone.
- Add portabella mushrooms, chicken, spinach let cook until spinach tender then add clam juice, heavy whipping cream let cook on low heat, simmer for about a half hour - do not allow mixture to boil and add Parmesan cheese during this point so it can melt and flavor scan blend together.
- To thicken sauce I like using Roux.
- Use 2 tablespoons of flour Measure out the equivalent amount of butter or oil.
- Melt the butter over medium heat; slowly add the flour to the butter, whisking constantly. Within 2 to 3 minutes the roux will have a consistency of a cake frosting.
- Or you can just use the sauce from the pan let cool in a small container with a top to shake mixture together and add flour. Wisk in sauce as you pour to make it thicker.
- Meanwhile, cook Bowtie or your favorite pasta in large pot until al dente; drain.
- Then toss the pasta in and mix, top with some more Parmesan cheese; turn heat off and let sit for a minute or two.....
- And serve with your favorite salad and/or garlic bread!
- And enjoy!!!!
Traditional marinara relies on prolonged simmering to concentrate acidity, whereas vodka sauce introduces ethanol to dissolve flavor compounds that are otherwise insoluble in water or fat alone. Simmering the liquor for ten minutes eliminates harsh ethanol fumes while retaining the brightness of the tomatoes. Heavy cream added subsequently stabilizes the emulsion, preventing the dairy from breaking under sustained heat. Maintain a low simmer below 190 degrees Fahrenheit during the half-hour reduction phase. High heat causes the milk solids to curdle and separates the fat from the liquids. Portabella mushrooms release significant moisture as they cook. Brown them thoroughly alongside the chicken before adding liquids to prevent a watery sauce base. If substitutions are necessary, heavy cream requires a minimum milk fat content of thirty-six percent. Lighter dairy products like whole milk will curdle immediately upon contact with acidic tomatoes and alcohol. Freezing pasta dishes containing dairy requires caution. Heavy cream sauces often separate and turn grainy upon thawing due to ice crystal formation breaking the emulsion. Reheat leftover portions gently on the stovetop over medium-low heat. Whisking continuously while incorporating two tablespoons of warm water helps restore a smooth texture to the sauce.
