Healthy Penne Alla Vodka with Chicken
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5.0
6 reviews
Excellent
Healthy Penne Alla Vodka with Chicken
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This healthy chicken penne alla vodka is creamy, dreamy, and made with Greek yogurt instead of heavy cream for a lighter twist. The pasta is coated in a rich, velvety tomato sauce, with juicy chicken that makes every bite irresistible! A high-protein dinner.
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Ingredients
- 1 lb chicken breast sliced in half to create thinner cutlets and lightly flattened (pounded) for even thickness
- ¼ - ½ teaspoon salt and pepper of each
- 1 ½ teaspoon dried oregano
- ¾ teaspoon garlic powder
- 1 tablespoon olive oil
- ½ cup onion finely chopped
- 2 large cloves garlic minced
- 2 tablespoon tomato paste
- ⅓ cup vodka unflavored (it cooks off, adds a sharp and tangy flavor)
- 28 oz can whole peeled or crushed tomatoes
- 4 - 5 leaves of fresh basil to finish the sauce
- salt to taste
- ½ cup Greek yogurt plain 0%, 2% or 5%
- ½ cup milk whole milk & half and half are best but you can use low-fat milk
- ⅓ cup freshly grated parmesan + more for serving
- 8 oz dried pasta whole wheat, gluten-free, chickpea, or regular (spaghetti, fettuccine, fusilli, farfalle bowtie, rotini, or penne)
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Instructions
- Heat the olive oil in a large saucepan over medium-high heat. (You can use the same pot for cooking the chicken and the sauce, or opt for two separate pans).
- Meanwhile, combine the salt, pepper, oregano, and garlic powder in a small dish. Then season the chicken breasts with this mixture and cook the chicken for about 5 minutes on each side or until it's cooked through. Remove the chicken and set it aside on a plate or cutting board to rest.
- Reduce the heat to medium and add the finely chopped onion to the pan where you cooked the chicken. There is no need to wipe anything clean; keep the oil and juices for flavor. Cook for 3-5 minutes until the onion is soft and beginning to brown. Add the minced garlic and cook for about 30 seconds, then stir in the tomato paste. Cook until everything is well coated, and the mixture becomes jammy.
- Carefully add a small splash of vodka (about 2 tablespoons) to deglaze the pan, especially if there are bits or pieces stuck to the bottom. Stir and scrape up any browned bits. Add the rest of the vodka and stir for 1 - 2 minutes until most of the vodka has evaporated out. This allows the alcohol to burn off!
- Then, add the tomatoes and break some of the tomatoes up using a wooden spoon. Cook the sauce for 15-20 minutes, or up to 30 minutes, until the vodka smell dissipates and the sauce simmers and thickens.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente. Drain the cooked pasta and rinse it under water so it doesn’t stick together and set it aside.
- In a separate bowl, whisk the Greek yogurt and milk until no clumps remain. Microwave the mixture for 5-10 seconds until it's warm but not bubbling.
- When the tomato sauce is ready, turn off the heat and add the grated cheese.
- Carefully transfer 2 to 3 cups of the sauce into a blender (or use an immersion blender directly in the pot). Add the yogurt and milk mixture and blend until it is light ping and mixed - about 15 to 25 seconds. NOTE: you can do this for all the sauce if you want a thin sauce… I like some chunks, so I blended 3 cups.
- Transfer the blended sauce back to the pot on the stovetop. Carefully taste and adjust the seasonings to your liking. Add the cooked pasta to the sauce and mix until everything is combined.
- Serve the sauce over cooked pasta with the chicken or cut up the chicken into slices and stick it into the sauce + pasta. Sprinkle additional grated Parmesan cheese on top if desired.
Notes
- Chicken Thighs: If you prefer darker meat or have chicken thighs on hand, you can use boneless, skinless chicken thighs instead of chicken breast.
- Rotisserie Chicken: No need to cook the chicken! Just slice or shred it and incorporate it into the pasta sauce in step ten.
- Vegetarian: To make this dish vegetarian, omit the chicken. You can also add sautéed mushrooms for extra flavor and texture.
- Curtaling: If the sauce begins to curdle when you add the yogurt and milk, you can use a blender to smooth it out. Alternatively, let the sauce cool slightly off the heat before slowly whisking the yogurt and milk mixture. Make sure the heat is OFF when you put in the yogurt mixture!
- Freezing: you can freeze this healthy vodka sauce. It can be frozen in an airtight freezer-safe container for up to 3 months. However, remember that dairy-based spices may change in texture when thawed.
- Storing: If you have leftovers, allow the dish to cool to room temperature. Then, transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days.
- Reheating on the stove: Reheating on the stovetop is the best way to maintain the sauce’s creamy texture. Heat a pan over low to medium heat. Add a splash of water or chicken broth to the pan to prevent the sauce from becoming too thick. Place the leftover Chicken Penne alla Vodka in the pan and gently heat it, stirring frequently until it’s warmed through.
- Reheating in the microwave: Place a microwave-safe cover or microwave-safe plate over the dish to prevent splatters. Then, microwave on medium power or in 30-second short intervals, stirring in between each one and repeating until the dish is warmed. This helps ensure even reheating and no burning.
Nutrition Information
Show Details
Calories
355kcal
(18%)
Carbohydrates
39g
(13%)
Protein
30g
(60%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
55mg
(18%)
Sodium
531mg
(22%)
Potassium
770mg
(22%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
376IU
(8%)
Vitamin C
16mg
(18%)
Calcium
163mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 39g | 13% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 531mg | 22% |
| Potassium | 770mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 376IU | 8% |
| Vitamin C | 16mg | 18% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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