This sophisticated main-course pasta goes wonderfully with garlic bread, Italian-style mixed greens drizzled with vinaigrette, and raspberry gelato with Italian macaroons.
Recipe information
Yield
Makes 4 servings
Ingredients
1 pound penne pasta
1 23 1/2-ounce container refrigerated marinara sauce (about 2 cups)
1 14 1/2-ounce can diced tomatoes with roasted garlic in juice
1/3 cup chopped fresh basil
1/4 cup vodka
3/4 teaspoon dried crushed red pepper
1 whole roasted lemon-pepper chicken or whole roasted chicken, skinned
1/4 cup freshly grated Parmesan cheese
Preparation
Step 1
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently. Drain. Return to pot.
Step 2
Meanwhile, heat marinara sauce, tomatoes with juices, basil, vodka, and crushed red pepper in heavy large saucepan over medium heat until hot, about 5 minutes. Add shredded chicken and stir until heated through.
Step 3
Add sauce to pasta and toss. Season with salt and pepper. Transfer to serving bowl. Sprinkle with cheese and serve.
