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Ingredients
3 Tablespoons canola oil
1 Medium onion, cut into 1" dice
1/8 Teaspoon crushed red chile flakes
1 Tablespoon minced garlic
1 Pound boneless, skinless chicken thighs cut into 1" dice
1 Teaspoon kosher salt
1 Teaspoon freshly cracked black pepper
2 Cups sliced crimini mushrooms
1 Cup sliced zucchini, cut into half-moons
1 (28 oz) Can diced tomatoes, preferably fire roasted
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 & cut into 1/4" dice, for garnish
Instructions
In a large saut� pan over high heat, add the oil and when hot, add the onions and saut� for 5 to 6 minutes. Add the red chile flakes and garlic and saut� 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.