Sun-Dried Tomato Vodka
Pasta + Chicken
Hot damn. Excuse the language but this is just SO good.
We have been eating so many sun-dried tomatoes lately, that I thought why not add them into my simple tomato vodka sauce. The richness, depth of flavor and little bites of jewels..oh my, it’s good.
Just make this Sun-Dried Tomato Vodka Pasta + Chicken and let me know that you love me.
What's really important here.
Fresh basil. Freshly grated Parmesan cheese. Al dente pasta. Crushed fire roasted tomatoes.
Tomato paste. Vodka. Brand new balsamic vinegar.
High quality sun-dried tomatoes in oil. Red pepper flakes. Unsweetened coconut milk.
Pan seared Chicken for days.
Heat up your favorite skillet over medium high heat. Let the pan get nice and hot.
Drizzle with some oil or spray with coconut oil.
Salt + pepper your chicken breasts on both sides. Place the chicken in the pan and let cook and get nice and brown on the first side…cook for at least 6 minutes.
Flip over and cook until the chicken is cooked through. Remove and let sit for at least 5 minutes before slicing into.
Use in pasta recipes, salads, sandwiches and quick add ins to your dinners.
More pasta recipes to try.
Sun-Dried Tomato Vodka Pasta + Chicken
- Total Time: 37 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Nothing but the best. My favorite sauce to impress them all.
Ingredients
- 2–3 chicken breasts, pounded to 1/2 inch
- 1/2 teaspoon each salt and pepper – divided in half
- 2 tablespoons olive oil, divided
- 2 shallots, minced
- 4 garlic cloves, smashed and sliced
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes, sliced thinly
- 1 heaping teaspoon dried Italian seasoning/herbs (unsalted)
- 1 tablespoon balsamic vinegar
- 1 cup crushed fire roasted tomatoes
- 1 cup unsweetened coconut milk (the thick cream part)
- 1/2 cup vodka
- 1 heaping cup freshly grated Parmesan cheese, plus more for garnish
- 1/2 cup fresh basil, chopped
- 1 package gluten free pasta, cook according to package instructions – minus 1 minute
Instructions
- Heat a saucepan up over high heat. Sprinkle the chicken breasts with half of the salt and pepper on both sides. Add in 1 tablespoon olive oil and swirl to coat the pan. Add in the chicken breasts, leaving some room between each one. Let cook for 4-6 minutes or until the underside is brown and the sides of the chicken are white. Flip over and cook for 1 minute. Remove the chicken and let rest on a cutting board.
- Turn the heat to medium and add the remaining olive oil to the pan. Sauté the shallots for 2 minutes. Add in the garlic, tomato paste, dried Italian seasoning and remaining salt and pepper to the pan. Mix around and cook for 1 minute.
- Pour in the balsamic vinegar, tomatoes and coconut milk. Mix to combine everything. Bring up to a simmer and turn the heat to low but making sure it’s still bubbling. Cover and cook for 8 minutes.
- Pour in the vodka and mix. Cook for 2 minutes.
- Turn the heat off. Sprinkle in the parmesan cheese and half of the basil.
- When the pasta is al dente, use tongs to add it to the saucepan and stir around to coat.
- Slice the chicken into thin strips and add to the saucepan. Garnish with more basil (and cheese).
Notes
When removing the sun-dried tomatoes from the jar, you will have some oil that comes out onto your cutting board. After you cut the tomatoes up, make sure to add the oil along with the tomatoes to the saucepan. That oil is so flavorful.
Don’t want to cook with vodka. No problem. Add 1/2 cup of the pasta cooking liquid.
- Prep Time: 12
- Cook Time: 25
- Category: pasta
- Method: stove top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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