Vodka Cream Pasta with Chicken
  • Cooking Time: 11-12
  • Servings: 4-5
  • Preparation Time: 5
  • 1 lb. Chicken tenderloin or breasts, chunked
  • salt
  • 1-2 Tbs. of Olive Oil
  • pepper
  • dried basil
  • 1 16 oz. jar of Vodka Sauce (I used Bertolli)
  • 1 lb. of your favorite pasta (I used bowties!)
  • * I only use one jar of sauce per pound of chicken and pasta, but if you prefer your pasta "saucier", you may wish to add 1/2-1 extra jar of sauce!
  1. Prepare pasta according to package directions.
  2. While pasta is boiling, cook chicken in a skillet with olive oil, seasoning liberally with salt, pepper, and basil.
  3. Drain pasta, and combine with chicken and vodka sauce.
  4. Stir to coat.
J loves a good Vodka sauce, so this is a quick and easy meal (albeit fattening) that we can throw together on a weeknight before going to the gym to work it off, hehe. I actually prefer it "next-day", or re-heated, after the flavors have amalgamated.