Penne Vodka with Roasted Red Peppers

I reinstated my Plated subscription because the working full time and having a toddler thing is hard. It covers 3 dinners a week, and I can focus more on the meals I do make as opposed to constantly trying to make something quick and easy. I was anxiously awaiting its arrival yesterday, and when I went to look at the tracking, I realized that I sent it to my old address in NY by accident. To waste food and money is just awful, and I felt so terrible going to the store yesterday to buy food. However, two good things came out of this: Plated credited my account when I wrote and explained what happened, and I came up with this dish.

This is a big variation from traditional vodka sauce, but I felt considerably better eating it since there is no heavy cream. I also added spinach because I am always adding leafy greens into things. You can use jarred roasted red peppers if you like, but I find doing it myself under the broiler is easy and more cost effective.

  • 1 tablespoon unsalted butter or butter alternative

  • 2 tablespoons olive oil

  • 4 garlic cloves , minced

  • 2 tablespoons tomato paste

  • 2 cans (14.5 oz) diced tomatoes

  • 1/2 cup vodka

  • 1 cup canned coconut milk

  • 2 roasted red peppers, pureed

  • 2 boneless, skinless chicken breasts, diced

  • 3/4 cup frozen spinach

In a large skillet over medium heat, melt butter with oil; add diced chicken and just brown.

Add tomato paste and garlic and cook for 1 minute, stirring. Add tomatoes and red pepper puree and cook for 25 minutes; stir frequently.

Increase heat and add coconut milk, vodka, and spinach; boil for 2 minutes or until thickened to sauce consistency. Season to taste with salt and pepper.

Serve over pasta of choice.

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This entry was posted in Carbs, Chicken, Italian Inspired, Tomatoes. Bookmark the permalink.

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