This Bertolli vodka sauce chicken & peppers penne pasta is a quick and delicious easy meal. A meal the whole family will like and comes together fast.
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.
This is not a sponsored post. Review and recipe are my own but you can find more Bertolli recipes here.
Bertolli Vodka Sauce Chicken & Peppers Penne Pasta Recipe:
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 (If you like more sauce you may want to add a second jar)
1/2 -3/4 pound of your favorite pasta. (I like to pair mine with Barilla mini penne pasta.)
Salt
Pepper
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 chicken is brown on both sides remove chicken from pan. If you feel there is too much oil in bottom of pan you may wish to remove some. 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 4 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. Â You’ll actually want them to be a tad pink in the middle. It’s fine, it will cook in the sauce. Â Slice your grilled chicken. Add chicken to the sauce.
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Place over medium low heat (use a heat diffuser 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 right. Strain pasta and add to vodka sauce. Simmer for at least 5 minutes.
A delicious dinner made easy. And from a jar.
I’ll have to try it… I normally just have the vodka and get sauced!
Miikell, I use alcohol often when I cook. Sometimes, I even use it in the food. Ahahahahahahahaha I’m killing myself!
It really is tasty. Enjoy 🙂
That sauce is ALL we use in our pasta dishes. I absolutely love it! Your recipe sounds really delicious. I am a big pasta fan. The only thing I like better than vodka sauce is what they call pink sauce – alfredo and red sauce – yum! Now, I’m hungry. 🙂
Angelia, love pink sauce too!
You’re totally right that dinner does look delicious thanks for the great recipe! So glad I came across your blog! 🙂 will be back often!
Angie, (@ The Fitness Apple) thanks for stopping by. I checked out your blog as well, but was away on vacay, “I’ll be back!” 🙂
I love the Newman’s Own sauces, especially the alfredo. Cook up some linguine, add shrimp and sauce- Voila! As a bachelor, I need to know how to make something other than peanut butter and jelly sandwiches.
lol B, I don’t think I’ve ever tried the Newman’s Own sauces. I’ll have to check them out!
As an Italian, it is shameful to admit that I use jar sauce. I’m sorry, but I don’t have the freezer space for my own handmade sauce anymore. I like Bertoli and there are a few Trader Joe’s sauces I will doctor up as well. Thanks for the recipe post Sherri!
Gigi, I don’t think we have a Trader Joe’s here. I really want to check that place out. I see people blog or talk about it all the time. BTW… you sure have a lot of blog contents going @ one time! I’ll try and stop by and enter a few. Your email about the Blanket give away cracked me up!
Sounds really delish. That vodka sauce sounds really interesting too. Never heard of it before
Tony, I wonder if you can purchase it in Tasmania, Australia? If not, try making it from scratch, you’ve got that brand new (totally awesome) redecorated Kitchen! Put it to use lol
Michelle actually made a heap of pasta sauce for bottling yesterday from our tomatoes & capsicums from the garden
Sounds delightful Tony 🙂
Vodka sauce, never heard of that before, i’ll have to try it out
Kevin, What!? Aren’t you a chef?
I can make this! Thank you for sharing. I do like jarred sauce, and you’ve added fabulous ingredients!