Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, tagliatelle and chicken in vodka sauce. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Tagliatelle and chicken in vodka sauce is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Tagliatelle and chicken in vodka sauce is something which I’ve loved my entire life. They are fine and they look wonderful.
Season the chicken with half the salt and black pepper. Cook linguine according to package directions; drain and set aside. Pour out drippings from pan, but do. When the sauce starts to bubble a little, pull the pan off the flame and carefully add in one cup of vodka.
To get started with this particular recipe, we must first prepare a few ingredients. You can have tagliatelle and chicken in vodka sauce using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tagliatelle and chicken in vodka sauce:
- Make ready 4 chicken thighs, boneless and skinless
- Get 1 medium onion, finely chopped
- Get 4 cloves garlic, crushed (halve them if they're big)
- Prepare 1-130 g tube double-concentrated tomato paste
- Take Pinch red pepper flakes
- Take 400 g dried tagliatelle noodles
- Make ready 1/4 cup vodka
- Take 1 cup heavy cream
- Get 1/2 cup grated parmesan
- Make ready Handful fresh basil leaves, finely sliced
Place the ground chicken into a large bowl and season with chicken seasonings. Add butter to the same cooking pan along with minced garlic and flour. Put chicken spinach and vodka sauce in a sauce pan. Bring to boil and turn down heat to low.
Steps to make Tagliatelle and chicken in vodka sauce:
- Chop the chicken thighs into bite-sized pieces and toss them in a bowl with a splash of olive oil, a couple of sprinkles of salt, and a few grinds of black pepper. Add the chicken to a large pan on medium-high heat. Let fry until cooked through and well-browned, about 5 minutes. Remove the chicken to a clean bowl and set aside.
- Add the onion and garlic to the same pan you used for the chicken. Saute for 1 minute, just to soften but not brown. Squeeze in the entire tube of tomato paste and sprinkle in the pepper flakes. Stir to combine, then let cook until the mixture turns deep red, about 6 to 8 minutes. Stir occasionally so it doesn't burn. While you wait, bring a large pot of salted water to a boil and drop in the pasta.
- Off the heat, pour the vodka into the pan to deglaze. Use a wooden spoon to scrape up any caramelized bits. Put the pan back on low heat.
- In a large measuring cup, add a little of the pasta cooking water to the heavy cream. This will help prevent the cream from breaking. Pour the cream into the pan, and return the chicken also. Stir until your have a beautiful, rosy-orange coloured sauce.
- Once cooked, drag the noodles into the pan. Sprinkle on the parmesan and basil, then toss to coat. Serve immediately.
Put chicken spinach and vodka sauce in a sauce pan. Bring to boil and turn down heat to low. Simmer until chicken is no longer pink. Remove chicken from sauce and shred it using two forks. Return the chicken to the pot.
So that’s going to wrap it up for this exceptional food tagliatelle and chicken in vodka sauce recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
