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yields 1 order
8 oz. penne pasta 6 oz. grilled chicken diced 1 tsp garlic, chopped 2 oz. roasted red peppers, sliced 1/4 tsp crushed red pepper 2 oz. vodka 2 oz arrabbiata butter 5 oz. tomato sauce 2 oz. alfredo sauce 1 oz. parmesan cheese 2 oz. goat cheese 1 Tbsp. basil, chiffonade 1 tsp. parsley, chopped 1 each, pasta toast point
Heat a saute pan over medium heat and add a small amount of oil. Add the chicken and roasted red peppers. Cook for one minute and add the garlic and crushed red pepper. Cook for one more minute. Remove the pan from the heat and add the vodka. Return to flame and flambe. Cook until reduced.
Add the tomato paste, alfredo sauce, arrabbiata butter and parmesan cheese. Cook until heated through.
Add the pasta to the pan and cook until heated through. When heated through, add the basil and toss well.
Mound the pasta in a large bowl and garnish with the goat cheese and chopped parsely. Place the toast point upright on one side of the pasta.