Vodka Pasta

Rigatoni, tossed in a delicious, creamy and tomatoey sauce, served with a pan fried, spicy, chicken breast. Our vodka pasta is the perfect, delicious, but quick and easy dinner for two. This is how I make my Vodka pasta a little bit lighter in calories and high protein.

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Cook: 20 MINS


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Cover and bash the chicken breasts to 2cm thickness, then season with salt, pepper, smoked paprika, onion granules and garlic granules. Heat the olive oil in a large pan and fry the chicken breast for 5 minutes one each side, until cooked through (or you can chuck them in the oven to finish them off).
Bring a large saucepan of salted water to the boil and cook the rigatoni according to packet instructions. When draining the pasta, reserve all the pasta water.
Melt the butter in the same pan and sauté the garlic and shallot for 3-4 minutes, on medium heat until soft. Add the tomato puree and cook on high heat, for 2-3 minutes, until thick and beginning to caramelise, then add the vodka and stir it into the tomato puree. Once the vodka has cooked away, stir the cream and a large ladle of pasta water together to combine into a creamy sauce.
Reduce the heat and stir in the parmesan and taste for seasoning, then toss in the pasta and add the remaining pasta water gradually (you don’t need to use all of it, although you can) until you are left with a glossy pasta sauce.
Slice the chicken and serve on top of the vodka pasta. Garnish with fresh basil and parmesan.

Nutritional Info

Per serving:

Cals – 714

Carbs – 65g

Protein – 53g

Fat – 27g



Serves 2

  • Tbsp of Olive Oil
  • 2 chicken breast
  • Salt and pepper, to taste
  • Tsp of smoked paprika
  • Tsp of onion granules
  • Tsp of garlic granules
  • Tbsp of butter
  • 1 shallot - finely chopped
  • 3 cloves of garlic - crushed
  • 130g of tomato puree
  • 50-100ml of vodka
  • 100ml of single cream
  • 150g of rigatoni
  • Plenty of pasta water
  • 20g of Parmesan
  • Fresh basil, to garnish

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