Gluten Free Penne with Chicken and Vodka Sauce recipe

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Ingredients

1 (12 ounce) box Barilla Gluten Free Penne
4 tablespoons extra-virgin olive oil
½ cup diced yellow onion
1 boneless, skinless chicken breast, cut into strips
10 white button mushrooms, quartered
½ cup vodka
1 cup heavy cream
1 (14 ounce) can tomato puree
1 tablespoon chopped fresh parsley
½ cup grated Parmesan cheese
Salt and black pepper to taste

Nutrition Info

550.7 calories
carbohydrate: 54.1 g
cholesterol: 70 mg
fat: 27.2 g
fiber: 2.8 g
protein: 13.3 g
saturatedFat: 11.7 g
servingSize: -
sodium: 417.3 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil.

  2. Meanwhile, in a large skillet, add olive oil & saute onions for about 5 minutes over medium heat. Turn the heat to high, then add chicken and mushrooms, brown for approximately 5 more minutes.

  3. Add vodka and reduce completely. Stir in cream and tomato sauce, then bring to a simmer. Season with salt and pepper.

  4. Cook pasta according to directions. Drain and toss with sauce, then stir in cheese and parsley right before serving.

Recipe Yield

6 servings

Recipe Note

Chicken and mushrooms are simmered in a creamy vodka tomato sauce, mixed with gluten free penne and topped with Parmesan cheese.

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