Ingredients:
1/2 lb uncooked spinach linguine or 1/2 lb regular linguine
4 tablespoons butter, divided
2 boneless skinless chicken breasts
1/2 cup chopped yellow onions
1/2 cup sliced mushrooms
1/4 cup chopped roasted red peppers
1/4 cup chopped green onions
4 cloves garlic, minced
1/2 cup good vodka
1 cup unsalted chicken stock
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons grated parmesan cheese
3 tablespoons chopped fresh basil
salt and pepper
Directions:
Cook linguine according to package directions; drain and set aside.
In a large skillet, melt 2 Tbsp butter over medium-high heat.
Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
Remove from pan and cut into 1/2-inch cubes; set aside.
Pour out drippings from pan, but do not wipe it out.
In the pan you cooked the chicken in, melt remaining butter over medium heat.
Add the yellow onion and mushrooms and cook, stirring, until onions are soft, about 3-5 minutes.
Add the roasted pepper, green onion, and garlic and cook, stirring, for 30 seconds.
Remove the pan from the heat and add the vodka.
Return to the heat and flame; when the flame dies out, add the broth.
Bring to a boil and reduce by half.
Whisk in the half and half (cream can be substituted), salt, and pepper, and simmer until reduced by half again.
Add the pasta to the cream sauce and toss to coat.
Add the Parmesan, chicken, and basil, and remove from the heat; toss to coat.
Season to taste with salt and pepper, serve, and enjoy!
Makes 2 servings.
Note: if you’re a low-carber, add a bunch more sliced mushrooms and eat those instead of pasta.
Servings: 2
Time preparation: 20 min.
Time total: 40 min.