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Pan-Fried Chicken and Pasta in Vodka Sauce Recipe Video
|Farfalle||1 Pound (Italian Classics, Cooked)|
|Vodka blush sauce||24 Ounce (Italian Classics)|
|Pure olive oil||1 Tablespoon (Wegmans)|
|Chicken breast cutlets||1 Pound, lemon and garlic marinated|
|Basting oil||1 Tablespoon (Wegmans)|
|Butter||1 Teaspoon (Wegmans)|
|Parmigiano-reggiano cheese||4 Tablespoon, shredded (Italian Classics, Divided)|
Calories 1603 Calories from Fat 484
% Daily Value*
Total Fat 54 g82.9%
Saturated Fat 18.1 g90.5%
Trans Fat 0 g
Cholesterol 59.7 mg
Sodium 1609.7 mg67.1%
Total Carbohydrates 192 g64%
Dietary Fiber 13.6 g54.3%
Sugars 24.7 g
Protein 76 g152.7%
Vitamin A 50.1% Vitamin C
Calcium 54.1% Iron 42.3%
*Based on a 2000 Calorie diet
Heat olive oil in large pan on MEDIUM-HIGH, until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper-bag brown, 3-4 min. Reduce heat to MEDIUM; cook chicken 10-12 min, until internal temp reaches 165 degrees (check by inserting thermometer halfway into thickest part of chicken).
Add basting oil and butter to pan; swirl. Baste chicken with spoon, 1-3 min. Transfer to clean platter.
Toss pasta with warm sauce. Divide evenly on 4 plates; top with chicken. Sprinkle each serving with 1 tsp cheese.
Please see video .