- 12 oz. penne pasta, cooked al dente
- ¼ cup pasta water, reserved
- 2 boneless skinless chicken breasts, sliced into very thin strips
- 3 cloves garlic, minced
- ½ tsp. dried oregano, divided
- 1 small onion, finely chopped
- 2 Tbsp. unsalted butter
- 3 Tbsp. olive oil
- ¼ tsp. crushed red pepper flakes
- 28 oz. can tomato puree
- 2 Tbsp. tomato paste
- ¾ cup heavy cream
- ¼ cup vodka
- Salt and pepper
- 2 Tbsp. chopped parsley, for garnish
- ¼ cup grated parmesan cheese, for garnish
1. Place the sliced chicken into a bowl, season with a pinch of salt and pepper and a ¼ teaspoon of dried oregano. Toss to combine and set aside.
2. Heat the oil and butter in a large saucepan over medium-high heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic, remaining oregano and crushed red pepper flakes; cook about 1 minute. Add the tomato puree, tomato paste, cream and vodka. Bring to a boil over high heat, then reduce the heat to medium-low and bring to a bare simmer for 20 to 30 minutes, stirring occasionally.
3. Once the sauce has thickened, stir in the chicken. Stir occasionally for the next 5-7 minutes until the chicken is cooked through. Add some of the reserved pasta water if you find that the sauce is too thick. Fold the cooked pasta into the sauce and simmer for an additional minute.
4. Serve immediately, garnished with chopped parsley and grated parmesan cheese.