Tipsy Garden Pasta

Total Time:
35 min
15 min
20 min

6 servings

  • 3 tablespoons canola oil
  • 1 medium onion, cut into 1-inch dice
  • 1/8 teaspoon crushed red chile flakes
  • 1 tablespoon minced garlic
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch dice
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 cups sliced cremini mushrooms
  • 1 cup sliced zucchini, cut into half-moons
  • 1 (28-ounce) can diced tomatoes, preferably fire roasted (recommended: Muir Glen)
  • 1/2 cup chicken stock
  • 1 1/2 cups baby spinach
  • 3/4 cup heavy cream
  • 3 tablespoons vodka
  • 1 pound whole grain penne pasta, cooked al dente
  • 1/3 cup grated Parmesan, for garnish
  • 1 Roma tomato, seeded and cut into 1/4-inch dice, for garnish
  • In a large saute pan over high heat, add the oil and when hot, add the onions and saute for 5 to 6 minutes. Add the red chile flakes and garlic and saute for 1 minute longer. Season the chicken with the salt and pepper and add the chicken and cook for 4 to 5 minutes. Add in the mushrooms, zucchini, and canned tomatoes. Add the chicken stock and bring to a simmer. Allow to cook for 5 minutes, and then add the spinach and cream. Cook until heated through and just starting to thicken, about 4 minutes. Finish with the vodka, combine, and turn off the heat. Add the pasta to the pan, combine gently, place on a serving platter or in individual serving bowls, and garnish with the Parmesan and diced tomatoes.

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