I’m not usually one to eat pasta sauce from a jar, but recently my sister shared one of her easy jar recipes and swore it was delicious.
One lazy Sunday afternoon, (is that redundant?) I decided to try it. She was so right. It was an instant hit with me. And it was from a jar and didn’t suck.
I’ve made some tweaks of my own to the recipe. It’s great for the crock pot too, but I prefer to cook it slow over a flame on the stove. It’s a great quick dinner after a long day at work. Most times, I grill the chicken breasts, but you can sear and sauté the chicken, peppers, and onions in a pan as well.
Ingredients you will need (will serve 2-4)
1 pound of skinless boneless chicken breasts or strips
1 small red onion (diced)
1 small orange or yellow pepper (diced)
2 tablespoons of Extra Virgin Olive Oil (if searing chicken in a pan.)
If grilling chicken- marinate the chicken for a few hours or overnight in a garlic & herb marinade.
1 Jar of Bertolli Vodka Sauce
1/2 -3/4 pound of your favorite pasta. (I like to pair mine with Barilla mini penne pasta.)
2 teaspoons of minced garlic (fresh is great but in a pinch minced garlic in a jar will do just fine)
Directions: If not grilling chicken then add EVOO to frying pan and heat on medium heat until hot. Add minced garlic and chicken breasts. Salt and Pepper to taste. Add peppers and onion pieces to top of chicken. Sear chicken until brown on both sides.
Once brown on both sides remove chicken from pan. If you feel there is too much oil in bottom of pan spoon it out. Don’t wash that pan. You will want the juices from the chicken and the seared goodness to marry with the sauce.
If you are grilling your chicken breasts, (George Foreman grill will do also) depending on how thick your breasts are, grill them for about 3 minutes (turning 90 degrees halfway) on each side. Sauté your peppers, onions and garlic for a few minutes in a large frying pan on medium high heat. Pour vodka sauce over peppers and onion.
Don’t overcook your chicken breasts on the grill. You’ll actually want them to be a tad pink in the middle. It’s fine, it will cook in the sauce. Slice your grilled chicken. Add to sauce.
Place over medium low heat (use a flame tamer if you have one.) Stir occasionally and simmer for about 20-30 minutes so all the flavors come together.
Cook pasta according to directions on box. I cook mine just shy of al dente. It’s going into the sauce and will cook a bit more. This allows for it to be just riiiight. Strain pasta and add to vodka sauce.
A delicious dinner made easy. And from a jar.