Chicken Penne with Vodka Sauce

Ingredients

• Chicken Breast Boneless, Skinless

  Frozen, Cooked - Great Value

  24 oz or 672g

• Onion powder

  Spices

  1 tsp or 2g

• Garlic powder

  Spices

  1 tbsp or 10g

• Salt

  Table

  2 tsp or 12g

• Fish sauce

  Ready-to-serve

  2 tsp or 12g

• Italian Hot Sauce, Calabrian Chili Pepper

  Mia's Kitchen

  3 tsp. or 15g

• Tomato Paste

  H-E-B

  1 tbsp or 17g

• Water

  Plain, clean water

  ⅔ tbsp or 10g

• Protein Plus, Multigrain Pasta, Penne

  Barilla

  400g

• Olive oil

  Salad or cooking

  15g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  6 clove or 18g

• Italian Hot Sauce, Calabrian Chili Pepper

  Mia's Kitchen

  6 tsp. or 30g

• Tomato Paste

  H-E-B

  4 tbsp or 68g

• San Marzano Passata Tomatoes

  Crushed - Cento Fine Foods

  28 oz or 794g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Fat Free Milk

  Horizon Organic - Freshdirect

  100g

• Vodka

  Alcoholic beverage, distilled, 80 proof

  2 jigger 1.5 fl oz or 84g

• Cottage cheese

  Lowfat, 1% milkfat

  300g

• Parmigiano Reggiano Organic

  Freshdirect

  50g

Directions

1. Marinate chicken with garlic powder, onion powder, 1tbsp calabrian chiles, tomato paste, fish sauce, and water.
2. Add olive oil, diced onion, sliced garlic, 2 tbsp calabrian chiles to a pan on medium heat. Simmer for 15 minutes until onions are soft.
3. Add remaining tomato paste and canned tomatoes to the pan and simmer for 10-15 minutes.
4. Transfer pan contents to a blender with milk and blend until smooth.
5. Air fry thin sliced chicken for 9 minutes at 390°F.
6. Cook pasta according to package directions and reserve 1 cup of pasta water.
7. Add blended sauce to the pan and add vodka. Simemr for 2-3 minutes.
8. Add slightly undercooked psta and 3/4 cup pasta water to the sauce. Simmer until reduced.
9. Add blended cottage cheese, parmigiano reggiano, and remaining psta water. Toss well.
10. Top with cooked chicken.

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