Chicken and Penne with Tomato Vodka Cream Sauce

3-4 boneless skinless chicken breasts, cut in half lengthwise
2 Tbsp. Olive oil

1 Tbsp butter
1 Tbsp olive oil
1 small onion, chopped
1 tsp chopped garlic
1 (28 oz) can crushed tomatoes
1/4 cup vodka
1/2 tsp crushed red pepper flakes
1 cup heavy whipping cream
salt & pepper to taste
1 pound penne pasta

Heat a large nonstick skillet on med hig heat. Add olive oil then add chicken, turn when browned, cook on other side until done, approx 7-10 minutes total. Remove to plate and keep warm.

1. In another large skillet over med heat, melt butter with olive oil; add onion and garlic and saute until transparent.

2. Add canned tomatoes and vodka and cook for 25 minutes or until almost no liquid remains, stirring frequently.

3. Increase heat and add red pepper flakes and cream; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.

4. Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions. Drain and transfer to a large bowl. Pour sauce over pasta and toss to coat. Sprinkle with parmesan cheese if desired.

Serve with the chicken breasts, salad, and french bread, Enjoy!

Serves 4

Sometimes when I have the time, I make homemade gnocchi and serve it instead of the penne. It is really good, but pretty labor intensive, but well worth it.

Gnocchi (I normally double this recipe to serve with the sauce as an entree)

1 (8 oz) container ricotta cheese
2 eggs
1/2 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 1/2 - 2 cups all purpose flour, or as needed.

Stir together the ricotta cheese, eggs, parmesan cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in flour 1 cup at a time, adding additional flour if needed to form a soft dough.

Divide the dough into 3 or 4 pieces, and roll into 1/2 inch thick ropes on a floured surface. Cut each rope into 1 inch pieces, and place on a lightly floured baking sheet. Place in the refrigerator until use.

Bring a large pot of salted water to a boil over high heat. Boil the gnocchi until they float to the surface, approx 1-2 minutes, then dain and mix with the above sauce.