Gluten Free and Dairy Free Penne a la Vodka
Servings: 4 servings
Calories: 373kcal
Ingredients
- 1 lb raw chicken breast thinly sliced
- 8 oz bag Tru Roots Ancient Grains Pasta
- 2 cups baby spinach
- 15 oz can no salt added diced tomatoes
- 1 cup coconut milk
- 8 oz can no salt added tomato sauce
- 1/4 cup vodka
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 3 tbsp basil chopped
- 2 tbsp no salt added tomato paste
- 1 tbsp nutritional yeast
- 1 tsp olive oil
- 1 tsp Oh My Spice Italian Seasoning
- 1/4 tsp red pepper flakes
Instructions
- Season chicken breast with salt and pepper. Heat a cast-iron skillet over medium-high heat. Add oil and once hot, add chicken breast. Cook 3-5 minutes per side (depending on thickness) or until cooked through. Set aside.
- Add onion and garlic to skillet and sauté until fragrant. Add diced tomatoes, tomato sauce, coconut milk, vodka, tomato paste, Italian seasoning, and red pepper flakes. Lower heat and simmer uncovered for 20 minutes.
- Remove sauce from heat and add nutritional yeast, spinach, and about two thirds of the chopped basil to the sauce. Stir until spinach is softened into the sauce. Set aside.
- Cook gluten-free pasta until al dente if serving immediately or very al dente if using in meal prep (I removed mine from boiling water at just under 5 minutes). Run under cold water to stop cooking, then toss with pasta sauce and divide evenly into 4 servings. Top with sliced chicken.
Nutrition
Calories: 373kcal | Carbohydrates: 43g | Protein: 26g | Fat: 9g | Cholesterol: 53mg | Sodium: 91mg | Potassium: 487mg | Fiber: 4g | Sugar: 6g