Photo by Theo Macabeo

1 Box of Penne Pasta
1 8oz can of tomato sauce
Bottle of vodka
Olive Oil for pan and marinating of chicken
2 chicken breasts
3 tomatoes
3 cloves of garlic – minced
1 shallot – minced
Bunch of basil – for seasoning and garnish
1/2 pint of heavy whipping cream
Kosher salt
Freshly ground pepper

● Bring a pot of SALTED water to for pasta which we will add later
● Begin by marinating chicken breast with olive oil, season liberally with salt and pepper
to taste
● Mince garlic and shallots, set to the side
● Chop tomatoes into chucks, set to the side
● Place shallow pan on stove, heat until pan is smoking visibly
● Take marinated chicken, place in pan to sear on one side for 1-1.5 mins ON EACH
SIDE, don’t meddle with chicken allow it to sear
● After each side has been seared, turn the heat down to low, cover pan with lid and let
chicken cook for ten minutes
● At this time put pasta in SALTED water and allow it to cook to al dente

● Pour 2 tbs olive oil in saucepan, heat on medium
● Sauté garlic and shallots in the oil until translucent
● Next add tomatoes to the pot, sauté for 1 minute
● Add tomato sauce to pot, let it bubble and allow the tomato chucks to break down
● Add 2oz. of vodka to pot along with 1/2 cup of heavy whipping cream – bring to a boil
● The turn down the heat to low, allow the alcohol to burn off – cook until color is
creamy red in color and sauce thickens
● Drain pasta saving 1/4 cup of the pasta water — add the pasta & water to the sauce
● Mix together allowing flavors to marry and the pasta get coated in the sauce
● Chicken should be completed, remove from pan, allow it to rest for 3-5 mins – cutting
it immediately will cause the juices to run and can risk dry chicken.
● Scoop pasta on to plate, slice chicken, and serve!