How to Make Parmesan Rigatoni With Chicken in Red Vodka Sauce - Parmesan Rigatoni With Chicken in Red Vodka Sauce Recipe

How to Make Parmesan Rigatoni With Chicken in Red Vodka Sauce

Ingredients

Servings: 4

1 lb. (450 g) boneless skinless chicken breasts
2 tbsp. (30 ml) lemon juice
3 tbsp. (45 ml) olive oil
3 garlic cloves, minced
2 cups (300 g) fresh mushrooms, sliced
3/4 tsp. (1 g) crushed red pepper
14 1/2 oz. (410 g) can diced tomatoes with juice
8 oz. (235 ml) can tomato sauce
1/3 cup (80 ml) vodka
1/3 cup (20 g) fresh basil, chopped
1/2 tsp. (1 g) dried oregano
1 lb. (450 g) rigatoni
Salt (for pasta water)
Fresh basil leaves (for garnish)
1/2 cup Parmesan cheese, freshly grated

How to make it

Method 1 Marinate the Chicken

1 Place the chicken breasts on a cutting board and cut them into 1” (2.5 centimeter) chunks with a chef’s knife.

2 Combine the lemon juice, 1 tablespoon (15 milliliters) olive oil and 1 minced clove of garlic in a medium bowl, stirring the mixture with a fork.

3 Place the chicken pieces in the marinade.

4 Cover the bowl with plastic wrap and refrigerate the chicken for 10 to 15 minutes.

Method 2 Cook the Pasta

1 Boil water in a large pot or Dutch oven.

2 Add 1 teaspoon salt to flavor the pasta water.

3 Add the rigatoni to the pasta water and cook it for 8 minutes or until the pasta is softened but not waterlogged. 

If you’re using fresh pasta, read the instructions on your package since fresh pasta cooks for a shorter time.

4 Pour the water and the pasta into a colander to strain out the water.

5 Return the pasta to the pot.

6 Stir in 1 tablespoon of olive oil to keep the pasta from sticking while you make the sauce.

Method 3 Prepare the Sauce

1 Heat the remaining tablespoon (15 milliliters) of olive oil in a nonstick skillet.

2 When the oil is hot, add the mushrooms and 2 cloves of minced garlic. 

Sauté the ingredients for about 5 minutes or until the mushrooms are tender. Stir the mixture frequently with a spatula so that the garlic doesn’t brown.

3 Add the crushed red pepper, diced tomatoes, tomato sauce, vodka, basil and dried oregano.

4 Stir the contents in the pot until they’re all incorporated.

5 Lower the heat and simmer the ingredients for 5 to 10 minutes or until they have thickened.

6 Cover the sauce and keep it warm on your stovetop until you’re ready to serve.

Method 4 Cook the Chicken

1 Heat a nonstick skillet over medium-high heat.

2 Remove the chicken pieces from the marinade using a slotted spoon and put them into your skillet.

3 Discard the marinade.

4 Sauté the chicken pieces for 5 minutes or until the chicken is cooked throughout.

5 Fold the cooked chicken into the pasta mixture.

Method 5 Add the Sauce to the Pasta and Serve

1 Pour the vodka sauce over the pasta and chicken and mix well.

2 Spoon the finished dish onto 4 plates.

3 Garnish the dish with basil leaves, and freshly grated Parmesan cheese.