1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (785g) Recipe makes 2 servings |
||
| Calories 1279 | ||
| Calories from Fat 508 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 56.5g | 86% | |
| Saturated Fat 33.7g | 168% | |
| Monounsaturated Fat 15.3g | ||
| Polyunsaturated Fat 3.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 223mg | 74% | |
| Sodium 1029mg | 42% | |
| Potassium 1380mg | 39% | |
| Total Carbohydrate 105.9g | 35% | |
| Dietary Fiber 13.7g | 54% | |
| Sugars 3.1g | ||
| Protein 56.0g | 111% | |
people who like this recipe also like:
Crab Stuffed Chicken (Aka Fancy Chicken)
By: MackinacBride
By: Chippie
By: Sarah!
Oven-Fried Chicken Chimichangas
By: Miss Annie
By: JustJanS
Chicken and Linguine in Creamy Vodka Sauce
By: Julesong
Jul 29, 2002
Wonderfully rich, chicken and pasta in a sinfully good vodka sauce... delicious! 
(Watch out for those cholesterol points.)
SERVES 2
Ingredients
- 1/2 lb uncooked spinach linguine or regular linguine
- 4 tablespoons butter, divided
- 2 boneless skinless chicken breasts
- 1/2 cup chopped yellow onion
- 1/2 cup sliced mushroom
- 1/4 cup chopped roasted red pepper
- 1/4 cup chopped green onion
- 4 cloves garlic, minced
- 1/2 cup good vodka
- 1 cup unsalted chicken stock
- 2 cups half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 tablespoons grated parmesan cheese
- 3 tablespoons chopped fresh basil
- salt and pepper
Directions
1
Cook linguine according to package directions; drain and set aside.2
In a large skillet, melt 2 Tbsp butter over medium-high heat.3
Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.4
Remove from pan and cut into 1/2-inch cubes; set aside.5
Pour out drippings from pan, but do not wipe it out.6
In the pan you cooked the chicken in, melt remaining butter over medium heat.7
Add the yellow onion and mushrooms and cook, stirring, until onions are soft, about 3-5 minutes.8
Add the roasted pepper, green onion, and garlic and cook, stirring, for 30 seconds.9
Remove the pan from the heat and add the vodka.10
Return to the heat and flame; when the flame dies out, add the broth.11
Bring to a boil and reduce by half.12
Whisk in the half and half (cream can be substituted), salt, and pepper, and simmer until reduced by half again.13
Add the pasta to the cream sauce and toss to coat.14
Add the Parmesan, chicken, and basil, and remove from the heat; toss to coat.15
Season to taste with salt and pepper, serve, and enjoy!16
Makes 2 servings.17
Note: if you're a low-carber, add a bunch more sliced mushrooms and eat those instead of pasta.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Chicken and Linguine in Creamy Vodka Sauce recipes
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Valentines Day
- Occasion > Taste/Mood > Romantic
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: BigJoeFFEMT
On May 18, 2008
I rewally enjoyed this one and it was great to prepare infront of the young lady i had at my home that nihgt the flaming vodka rally made me look like i had a clue about what i was doing. Thanks for the great recipe.
From: AKillian24
On Mar 20, 2006
Ok.. You must be way healthier than I.. LOL. This really was a great 'lighter' pasta dish when compared to most cream sauces. I loved it! I made a couple of modifications to fit taste: I did a 50/50 mix of regular and spinach fettuccine which I thought added both a subtle depth in taste as well as visual appeal. I used lf butter and halfed the total amount. The 2nd reduction took a good while to thicken - about 30 minutes for me. I added a tsp of cornstarch to help it along (I'm impatient!). Thanks for a great recipes! Lots of great flavors.
From: katie insko
On Jul 6, 2003
Quite a bit of prep time, but boy is it worth the effort!! I did opt to make the recipie as low fat as possible, substituting in fat-free half & half, ff chicken broth, no butter - used cooking spray. When I did the recount of calories (459) and fat grams (6), I was astonished!! Have made this recipie several times now, and have added yellow squash, zuc's, snow peas during the end of the cream reduction time to give it a little more chewing "bulk". Also, since it takes a while to do the reductions, I don't begin the linguine until I pour in the half & half. If six stars existed, this recipie would rate seven! Thanks for sharing.
From: Eh Jay
On Jul 29, 2004
This recipe rocks! I had saved it earlier without trying it but was looking for a chicken alfredo dish tonight. This came up and I tried it. Added parsley and more mushies, peppers and parmesan. It was outstanding, thanks Julesong, this is a keeper.
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2007 Scripps Networks, Inc. All rights reserved