The chicken breast. Once the water is boiling, stir in the penne, and return to a boil. This vodka sauce recipe is gluten free and has a dairy free option! This also promotes even heating, which helps prevent drying. Days later, it’s still on my mind. Transfer pasta to a large bowl and pour I'm assuming the vodka sauce is already made up with tomatoes and cream, so just saute the chicken with onion and garlic, pour sauce over top and simmer while you cook the pasta. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Flatten the chicken breast to promote even cooking (you're welcome to skip this step, but it helps it cook more evenly and prevents drying out). This dish is so well rounded and quick to make! It is creamy, spicy, cheesy and absolutely delicious! 4 (about 6 oz each) Wegmans Boneless Skinless Chicken Breast Cutlets Wegmans Pan Searing Flour 2 Tbsp Wegmans Pure Olive Oil 2 cups Italian Classics Vodka Blush Sauce 1/2 cup Wegmans Chicken Culinary Stock 3/4 lb broccoli crowns, cut in large pieces, stems attached **This post was originally published on August 25, 2015, but I have recently taken new photos and tested a dairy free option, so I am updating it and republishing! I have tried adding various proteins and vegetables to this sauce in the past and finally found the perfect combination: broccoli and chicken thigh! Allow the chicken breast to sit at room temperature about 15 minutes before cooking. The vodka cream sauce Drain well in a colander set in the sink. Serve steamed broccoli on the side - with a creamy tomato sauce I'd suggest tossing it in a bit of olive oil, salt and pepper and garnishing with toasted almond flakes to fancy it up. Confession #50 – I made this Healthy Penne Vodka with Chicken dinner last week. This vodka pasta has been a staple in my household for years.

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