Monday, February 16, 2009

Grilled Chicken Pasta with Vodka Sauce

Recipe By :Jeff Bacon CEC CCA AAC
Serving Size : 6 Preparation Time :0:30
Categories : Pasta/Poultry

Amount---Measure--- Ingredient --Preparation Method
-------- ------------ --------------------------------
1 1/4 pounds chicken breasts, no skin, no bone, R-T-C -- Grilled
1 dash salt and pepper – to taste
1 tablespoon olive oil
1 cup Onion -- julienned
1/2 cup Red bell pepper -- julienned
1 teaspoon garlic --minced
1 cup vodka
1 1/2 cups alfredo sauce
1 1/2 cups marinara sauce
1/2 cup parmesan cheese – shredded
1 pound pasta -- cooked

Season chicken breasts and grill until done. Allow to cool slightly then cube

Heat a large skillet and add oil

Sauté onions and peppers together for 4 minutes then add garlic
and continue to sauté for one more minute

Add vodka away from flame then return to burner taking caution
for vapors to ignite (if using electric you will need to light fumes to ignite them)

Once flames die down reduce vodka by half

Add alfredo and marinara and simmer 4 minutes

Toss chicken and cooked pasta into sauce

Serve on to plates or pasta bowls and garnish with shredded parmesan cheese

"Easy Home Version of a Restaurant Favorite"
"5 pounds"
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Per Serving (excluding unknown items): 698 Calories;
20g Fat (30.1% calories from fat); 38g Protein;
68g Carbohydrate; 4g Dietary Fiber; 98mg Cholesterol;
798mg Sodium.

NOTES : This dish is tasty with premade or store bought alfredo and marinara.
For an even more authentic taste try making your own scratch sauces and
try this dish with them.

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