YOUR SOLIN GENERATED RECIPE
Chicken and Pasta with Creamy Vodka Sauce, Roasted Broccoli, and Bell Peppers
Savor the rich flavors of tender grilled chicken tossed with whole wheat pasta enveloped in a luxuriously creamy vodka tomato sauce, paired with vibrant roasted broccoli and bell peppers. This wholesome dish balances protein and fresh vegetables, perfect for a filling yet light dinner.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Whole Wheat Pasta (cooked)
1 tbsp Vodka
2 tbsp Tomato Paste
4 tbsp Heavy Cream
1/2 cup Broccoli
1/2 cup Bell Peppers
1 tsp Olive Oil
2 cloves Garlic
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F for roasting vegetables.
Season the chicken breast with salt and pepper. In a lightly oiled skillet, sear the chicken over medium-high heat until golden on both sides, then finish cooking through (or roast in the oven until internal temperature reaches 165°F). Once done, slice into bite-sized pieces.
Cook whole wheat pasta according to package instructions until al dente, then drain and set aside.
Meanwhile, toss broccoli and bell peppers with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 15 minutes or until tender.
In a small saucepan, heat a splash of olive oil and sauté minced garlic until fragrant. Add tomato paste and vodka, simmer for a minute to let the alcohol evaporate. Stir in heavy cream and a splash of water if needed to thin the sauce. Season with salt and pepper to taste and let simmer for 3-4 minutes.
Combine the pasta, chicken pieces, roasted vegetables, and creamy vodka sauce in a large serving bowl. Toss gently to coat everything evenly.
Serve warm and enjoy your balanced and delicious meal!