Rigatoni with Vodka Sauce and Chicken
Whenever I go out for Italian, there is one dish that I always want to order: rigatoni a la vodka. It might not always be on the menu but so long as I know they have vodka sauce and rigatoni, that’s what I request. So, when I saw that Tuscan Vodka was a flavor choice in Sauces N’ Love new Scarpetta line of pasta sauces, I knew that I’d be making rigatoni a la vodka sometime in the near future.
Made with authentic Italian ingredients of tomatoes, cream, extra virgin olive oil, basil, onions, salt and pepper, this sauce has a flavor and texture unlike any other vodka sauce I’ve tasted. I felt like I was bringing Italy into my kitchen with this authentic sauce.
And it made making a real Italian dinner super easy. We boiled up some rigatoni…
We chopped, seasoned and sauteed some boneless, skinless chicken breasts. David had the idea to add chicken and seasoned it with pepper and a small sprinkling of an “all-seasoning mix”
Here is a photo of all the dinner components. We sauteed some asparagus for a veggie side dish the same way we sauteed the chicken.
Next, we added the chicken to the sauce to coat the chicken and make the dish easier to plate.
We cut up some fresh Italian bread to dip in the excess sauce. We also prepared some olive oil and Parmesan cheese that we dipped the bread into while dinner was cooking! It’s David and I’s Italian dinner tradition and it makes for a fuller, yummier experience.
Here was our final plate:
This quick and easy rigatoni a la vodka recipe will make you feel like you’re at an Italian restaurant!
1 16-oz. box rigatoni pasta
water for boiling
2 boneless, skinless chicken breasts
6-8 stalks asparagus
salt and pepper
desired seasonings for chicken and asparagus
1 19.8-oz. container Scarpetta Tuscan Vodka sauce (use all or use half depending on how much sauce you like)
olive oil (enough for sauteing)
Parmesan cheese, shredded
Set a pot of water to boil. When boiling, throw in your rigatoni to cook according to al dente box directions (typically 14-15 minutes). Drain pasta and run under cool water and return to pot.
Chop asparagus stalks into 3-4 pieces each. Drizzle olive oil in skillet (enough to coat pan and saute asparagus). Place asparagus in pan and season with salt, pepper and other seasonings. When the asparagus is tender, remove to plate and pat dry of excess oil.
Chop up room temperature, cleaned, chicken breasts into bite sized pieces (If frozen, thaw in the microwave). Add more olive oil to pan to saute. Add chicken to the pan and season as desired. Remove chicken to dish or bowl to set aside.
Use a new skillet or clean off the one you’ve been using to heat up your sauce. Simply pour the Scarpetta sauce into the pan over medium flames. Let heat for 2-3 minutes, then add chicken to the sauce. Let heat for 2 more minutes.
Plate your pasta and top with chicken vodka sauce and shredded Parmesan cheese. Serve the asparagus as your side dish. Also great with crusty Italian bread!
To make your own vodka sauce, consult the following recipes:
Look out for a full product review of Sauces N’ Love’s Scarpetta line of pasta sauces, spreads and dips in the future!