Tagliatelle and chicken in vodka sauce

Name: How to cook Tagliatelle and chicken in vodka sauce - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Tagliatelle and chicken in vodka sauce

Bon Appetit's rigatoni with easy vodka sauce recipe is one of my go-to favourites. Most importantly, because it's really delicious. Also, as it says right in the name, it's super easy to make. It's pretty amazing what a handful of basic ingredients and a shot of potato booze can create. Anyway, I decided to make it again for dinner, with a couple of modifications. First, because I didn't want to have to cook a separate meat dish to go with it, I added chicken which I fried in the pan before making the sauce. Second, I swapped the rigatoni with tagliatelle, because I prefer longer noodles. Changes aside, it turned out as delicious as always.

Ingredient

Food ration :

4 servings

Cooking time :

20 mins

chicken thighs, boneless and skinless

medium onion, finely chopped

4 cloves

garlic, crushed (halve them if they're big)

1-130 g

tube double-concentrated tomato paste

Pinch

red pepper flakes

400 g

dried tagliatelle noodles

1/4 cup

vodka

1 cup

heavy cream

1/2 cup

grated parmesan

Handful

fresh basil leaves, finely sliced

Cooking instructions

* Step 1

Chop the chicken thighs into bite-sized pieces and toss them in a bowl with a splash of olive oil, a couple of sprinkles of salt, and a few grinds of black pepper. Add the chicken to a large pan on medium-high heat. Let fry until cooked through and well-browned, about 5 minutes. Remove the chicken to a clean bowl and set aside.

* Step 2

Add the onion and garlic to the same pan you used for the chicken. Saute for 1 minute, just to soften but not brown. Squeeze in the entire tube of tomato paste and sprinkle in the pepper flakes. Stir to combine, then let cook until the mixture turns deep red, about 6 to 8 minutes. Stir occasionally so it doesn't burn. While you wait, bring a large pot of salted water to a boil and drop in the pasta.

* Step 3

Off the heat, pour the vodka into the pan to deglaze. Use a wooden spoon to scrape up any caramelized bits. Put the pan back on low heat.

* Step 4

In a large measuring cup, add a little of the pasta cooking water to the heavy cream. This will help prevent the cream from breaking. Pour the cream into the pan, and return the chicken also. Stir until your have a beautiful, rosy-orange coloured sauce.