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Penne Alla Vodka & Chicken Scallopini

Chicken breast, pasta with vodka sauce, herbed ricotta, spinach

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760 cal

25 min

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Recipe Ingredients

  • (a) chicken breast
  • (b) herbed flour
  • (c) penne pasta
  • (d) vodka sauce
  • (e) spinach
  • (f) herbed ricotta salata
  • (g) grated parmesan

Equipment Needed

  • two 4-6 quart pots
  • scissors
  • seasoning plate
  • wooden spoon
  • skillet or saute pan
  • tongs
  • strainer
  • measuring cup
  • serving spoon

Recipe Directions

  1. For best results, take the chicken breast out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
  2. Fill a 4-6 quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 2 tbsp of salt to the water. (The water should taste salty).
  3. While you are waiting for the water to come to a boil, cut open the package of chicken (a) and place on a plate. (The chicken breasts have been thinly sliced.) Pour about 1/4 of the herbed flour (b) over the chicken breasts, flip the chicken over and pour another 1/4 of the flour over top. Press the chicken down to help the flour stick to the chicken. Repeat this process with the remaining herbed flour until the chicken is completely coated.
  4. At this point your water should be boiling. Add the penne (c) to the pot of boiling water. Stir. Cook for 10-13 minutes, depending on how al dente you like your pasta.
  5. Put another medium saucepot over medium-high heat for 1 minute. Pour the vodka sauce (d) into the pot and bring up to a simmer. When it reaches a simmer, turn the heat down to medium or medium-low to maintain a simmer until the pasta is ready. If the sauce starts to look dry, add a few spoonfuls of pasta water to the pot and stir.
  6. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan, plus a little extra. Add the chicken to the pan and cook for 3 minutes. Then turn over and cook the other side for 3 minutes. (If you have multiple servings, you will need to cook this in batches. Add more oil to the pan as needed).
  7. When the pasta is ready, taste a piece. If it is cooked to your preferred consistency, remove from the heat. Set aside some pasta water (about 1/8 cup per serving you are making). Drain the remaining water into a strainer in your sink. Add the pasta and reserved pasta water into the pot of sauce. Add the baby spinach (e) to the pot. Stir well to incorporate all of the ingredients together. Put back over medium heat and simmer for 1-2 minutes.
  8. Spoon the pasta into bowls. Top with pieces of chicken scallopini. Spoon salata ricotta (f) over the dish. Finish with a sprinkle of grana padano (g).
Madison & Rayne Did You Know?

Beverage Pairing

Cabernet Sauvignon

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