YOUR SOLIN GENERATED RECIPE
Creamy Tomato Vodka Rigatoni with Fresh Basil
A luxurious and comforting dish featuring al dente rigatoni tossed in a creamy tomato vodka sauce, accented by aromatic garlic, onion, and fresh basil. Tender grilled chicken breast is added to boost protein content, while a hint of Parmesan delivers a subtle, savory finish.
INGREDIENTS
2 oz Rigatoni Pasta (uncooked)
4 oz Grilled Chicken Breast
1/2 cup Tomato Sauce
1/4 cup Half-and-Half
1 tbsp Vodka
1 tsp Olive Oil
2 cloves Garlic
1/4 cup Onion (diced)
1 tbsp Grated Parmesan Cheese
5 Fresh Basil Leaves
PREPARATION
Bring a pot of salted water to a boil and cook the rigatoni according to package directions until al dente, then drain.
Season the chicken breast with salt and pepper, and grill until cooked through. Once cooled, slice or dice into bite-size pieces.
In a large skillet, heat olive oil over medium heat. Sauté the diced onion and minced garlic until soft and fragrant.
Stir in the tomato sauce and allow it to simmer for 3-4 minutes. Pour in the vodka and let it reduce slightly.
Reduce the heat, then slowly stir in the half-and-half to create a creamy sauce. Heat gently until warmed through; avoid boiling to prevent curdling.
Add the grilled chicken and cooked rigatoni to the sauce, tossing gently to coat evenly.
Top with grated Parmesan and fresh basil leaves before serving.