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.

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

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