Penne alla Vodka Pasta Bake
This Penne alla Vodka Pasta Bake has a creamy, velvety sauce, layers of spinach, red pepper and chicken - it's unforgettable!
Servings: 8 servings
- 1 tbsp olive oil
- 1 shallot, diced
- 3 cloves garlic, minced
- 1 lb chicken breasts, diced
- 1 (750mL) can crushed tomatoes
- 1/2 cup vodka
- 1/3 cup whipping cream
- 1/2 cup Parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp red chili flakes
- 1 lb rigatoni pasta
- 1 red pepper, diced
- 2 cups spinach, chopped
- 2 cups chicken broth
- 1 cup shredded mozzarella cheese
- 1/4 cup finely chopped fresh basil
Heat olive oil in large pot over med-high heat. Add shallots and garlic, sauteeing for 30 seconds. Add chicken and cook for 3-4 min until lightly browned. Add crushed tomatoes vodka. Bring to a boil and simmer, covered, for 10 minutes. Meanwhile, preheat oven to 375 F.
Add whipping cream, parmesan cheese, salt, pepper and red chili flakes, stirring well to combine. Cook for another 2-3 min then remove from heat. Add dried pasta, chicken broth, red pepper and spinach, tossing well to coat.
Grease a large oven safe dish (I used a 9x13 baking dish) and then add pasta mixture, pushing pasta down into liquid as much as possible.
Cook in the oven, covered in tin foil, for 40 minutes, stirring halfway through cooking time. Remove from oven and top with mozzarella cheese, then cook for another 10 minutes or until cheese is melted.
Garnish with fresh basil and serve!
Calories: 436kcal | Carbohydrates: 45g | Protein: 26g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 778mg | Potassium: 487mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1552IU | Vitamin C: 26mg | Calcium: 179mg | Iron: 2mg