NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 oz Whole wheat penne pasta

0.5 tbsp Extra virgin olive oil

0.5 cup Tomato puree

0.75 tbsp Vodka

2 tbsp Full-fat coconut milk

1 clove Garlic

1 tsp Red pepper flakes

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh basil

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Grill the chicken over medium-high heat until fully cooked, then slice into thin strips.

• 3

  Cook the penne in a pot of boiling salted water until al dente, then drain and set aside.

• 4

  In a large skillet, sauté minced garlic and red pepper flakes in olive oil until fragrant.

• 5

  Pour in the tomato puree and vodka, simmering for 5 minutes to allow the flavors to meld and reduce.

• 6

  Whisk in the coconut milk until the sauce is smooth and creamy.

• 7

  Add the cooked pasta and sliced chicken to the skillet, tossing to coat every piece thoroughly in the sauce.

• 8

  Garnish with fresh basil before serving.