Fusilli with Vodka Pink Sauce and Velvet Chicken

Diane's Recipes

From The Taste of the Season

Serves 4 to 6

I love to serve this when I am in a hurry. Cooking the chicken and letting it cool in the liquid gives it a velvet-like texture. You can also use this chicken in other dishes or in salads.  While there are many like sauces on the market shelves, this one is almost as quick but  more satisfying with its fresh flavor. Crème fraiche gives the sauce an extra zing.

For the sauce:
4 cups chicken stock or water
1 pound or 2 whole small chicken breasts, skinned and boned

1 tablespoon olive oil
1 leek, light green part and white part, cleaned and finely chopped
1 quart marinara sauce or favorite store-bought sauce
1/4 cup sun-dried tomato pesto
1/4 cup vodka
1/2 cup whipping cream or crème fraiche
Pinch crushed red pepper
salt

1 teaspoon salt
1 pound fusilli other short (3-inch) tubular pasta

1/2 cup freshly grated Parmesan cheese, for serving

1.    In medium skillet with high sides or medium saucepan, bring chicken stock or water to cover chicken to simmer. If stock doesn't cover chicken, add water to cover. If using water only, add 1/2 teaspoon salt.

2.    Add chicken breasts and simmer for 10 to 12 minutes, depending on size, or until just tender.  Remove pan from heat and cool chicken in liquid. Drain chicken and cut or shred into 1/2-inch slices. Reserve.

3.    In a large deep skillet or pot that the pasta will fit into heat the olive oil over medium heat. Add the leeks and saute over medium heat, stirring occasionally, until soft but not brown, about 5 minutes.

4.    Add the marinara sauce, pesto, vodka, cream, red pepper, and salt.  Bring to a simmer and cook for 3 to 5 minutes to make sure the alcohol has burned off.

5.    Add the sliced chicken to the sauce and heat briefly. Taste for seasoning.

6.    Add salt to a large pot of boiling. Add the pasta and cook over high heat until al dente. Drain well, reserving 1/2 cup of the pasta water.  Add the pasta and a bit of the water to the sauce to give it a nice consistency, toss and serve immediately. Pass the Parmesan cheese separately.

Advance Preparation: May be prepared up to 4 hours ahead through Step 4, covered and kept in refrigerator. Reheat gently.  Do not add chicken until the last minute.

Keywords: fusilli, chicken, vodka sauce

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