Spirited Vodka Chicken - Pasta

Method

• Prepare Roasted Peppers, Roasted Tomatoes, and Vodka Cream Sauce.
• Cook fettuccini according to package directions and keep it warm.
• In a large skillet, cook garlic in hot oil over medium heat for 1 minute, stirring often.
• Add Roasted Peppers.
• Cook and stir for 1 minute.
• Add chicken.
• Cook and stir 3 to 4 minutes more or until chicken no longer is pink.
• Add wine or broth.
• Bring to boiling.
• Reduce heat.
• Simmer, uncovered, 2 to 3 minutes or until reduced to 1/4 cup.
• Add Vodka Cream Sauce.
• Cook 2 minutes or until heated, stirring often.
• Divide fettuccini among dinner plates.
• Ladle chicken mixture over it.
• Top each with 1 tablespoon of Parmesan, if you like, and roasted tomato quarters.
• Sprinkle with parsley.
• Serve immediately.
• Makes 6 to 8 servings.
• Roasted Peppers: To roast 2 red sweet peppers, quarter the peppers, and remove the seeds and the membranes.
• Place the pepper quarters, with cut sides down, on a baking sheet lined with foil.
• Bake, uncovered, in a 425 degree F oven for 25 minutes or until the skins are charred and blistered.
• Wrap peppers in foil and let them stand for 20 minutes or until cool enough to handle.
• Remove blistered skin from peppers, using a sharp knife to gently and slowly pull it off in strips; discard skin.
• Chop peppers.
• Makes 1 cup.
• (Or use one 7-ounce jar of roasted red sweet peppers, drained and chopped, instead of the 2 fresh red sweet peppers.
• ).
• Roasted Tomatoes: Lightly grease a foil-lined baking sheet.
• Cut 6 roma or plum tomatoes into quarters.
• In a medium bowl, combine 1 tablespoon olive oil, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon fresh-ground black pepper.
• Add the tomato quarters, tossing to thoroughly coat.
• Place tomato quarters in the prepared pan.
• Drizzle any remaining oil mixture over tomatoes.
• Top tomato quarters with 3 fresh thyme sprigs.
• Bake in a 425 degree F oven for 15 to 20 minutes or until tomatoes are soft, but not mushy.
• Discard thyme sprigs.
• Transfer tomato mixture to small bowl.
• Cool slightly.
• Makes 2 cups.
• Vodka Cream Sauce: In large saucepan, heat 1 tablespoon of olive oil over medium heat.
• Add 1 tablespoon of minced shallot and 1 teaspoon minced garlic.
• Cook and stir for 1 minute.
• Add 1 teaspoon of snipped fresh parsley, 1 teaspoon of snipped fresh parsley, 1 teaspoon of snipped fresh oregano, 1 teaspoon of snipped fresh rosemary, 1 teaspoon snipped fresh sage, 1 teaspoon of snipped fresh chives, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• Cook and stir 1 minute more.
• Add 2 tablespoons of dry sherry.
• Cook and stir for 1 minute or until liquid is reduced to 1 tablespoon, stirring often.
• Stir in 1/2 cup vodka or chicken broth.
• Bring all to boiling.
• Reduce heat.
• Simmer mixture, uncovered, for 3 to 4 minutes or until liquid is reduced to 1/3 cup, stirring often.
• Add 4 cups whipping cream.
• Bring sauce to boiling.
• Reduce heat.
• Simmer the sauce, uncovered, about 10 minutes or until liquid is reduced to 3 cups.
• Stir in 1/4 cup grated Parmesan cheese.
• Makes about 3 cups.