Tipsy Garden Pasta

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  1. 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.