Chicken Sorrento Recipe
Boneless Chicken Breast, Vodka Tomato Cream, Capellini
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Ingredients
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Main Ingredients
Vodka Tomato Cream Sauce
Method
Preparing the Chicken
- 1
Cook the Chicken
Season the boneless chicken breast with salt and black pepper on both sides. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breast and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let it rest for a few minutes before slicing.
Cooking the Pasta
- 2
Boil Capellini
In a large pot, bring water to a boil. Add a pinch of salt and the capellini pasta to the boiling water. Cook for about 3-4 minutes or until al dente. Drain and set aside.
Making the Vodka Tomato Cream Sauce
- 3
Prepare the Sauce
In the same skillet used to cook the chicken, add 1 tablespoon of olive oil and heat over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the crushed tomatoes and vodka, stirring well. Allow to simmer for about 5 minutes, letting the alcohol cook off.
- 4
Finish the Sauce
Reduce the heat to low and stir in the heavy cream and fresh basil. Season with salt and black pepper. Let the sauce simmer for another 5 minutes, stirring occasionally until it thickens slightly.
Combining and Serving
- 5
Combine Pasta and Sauce
Add the cooked capellini to the vodka tomato cream sauce, tossing to combine well. If the sauce is too thick, you can add a little pasta water to reach the desired consistency.
- 6
Serve
Place a serving of the capellini and vodka tomato cream sauce on a plate. Top with sliced chicken breast and sprinkle with grated Parmesan cheese. Garnish with additional fresh basil if desired.
