Easy Vodka Chicken Pasta

Easy Vodka Chicken Pasta

Ingredients

Makes 4 Servings
1 pack of *Italian Style Chicken Sausage, I use Aidells fully cooked and cut the links into bite size pieces
1 tbsp extra virgin olive oil
1 tbsp butter
Salt and pepper to taste
16 oz pasta, I like to use wheat or gluten free
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken broth
1/2 cup heavy cream
1 32 oz can crushed tomatoes
20 leaves fresh basil, I cut mine in small pieces with kitchen scissors but you can also tear them

* If you are not using fully cooked sausage you will need to add one more step and fully cook the sausage before adding it into the sauce.

Directions

Cook the pasta in salted boiling water until fully cooked.
·
Heat a large skillet over medium heat. Add the extra virgin olive oil, butter, garlic and shallots. Gently sauté the shallots for 3-5 minutes, this helps to release their sweetness.

·
Add the vodka to the pan and let simmer for about 2 or 3 minutes.

·
Add the chicken stock and the tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

·
Stir the cream into the sauce, add chicken sausage and basil, when the sauce bubbles, turn the stove off.

·
Drain the pasta. Toss the hot pasta with the sauce.

This dish is great with a crisp salad and crusty bread.

EASY Stuffed Bell Peppers - YUMMY!!!

This recipe is a super easy dish to make. The leftovers are even better the next day. For those of you who confuse Bell Peppers with hot & spicy, I’ll clear it up for you … they are super sweet and release an amazing taste as they cook with the below ingredients!

Stuffed Bell Peppers

What you will need:
4 large Red, Orange or Yellow bell peppers
1 pound of ground turkey (or a little less)
1 medium onion chopped (I use a sweet onion)
2 garlic cloves, minced
2 teaspoons chicken or veggie bouillon granules
Salt to taste (pinch)
Black pepper to taste (pinch)
Garlic powder to taste (pinch)
1 cup cooked rice (I use brown)
½ cup cheddar cheese
½ cup sour cream
1 cup diced tomatoes
½ cup chopped green onion tops
1 tablespoon soy sauce
1 cup hot water

Directions:
Preheat oven to 350 degrees
Start by cutting the tops off the peppers and, remove the seeds and ribs inside. Using a hot skillet, sauté the ground turkey, onion, garlic, 1 teaspoon of bouillon granules and salt, black pepper and garlic powder. Saute until onions become translucent. Add rice, cheese sour cream, tomatoes, green onion tops and soy sauce. Mix well and stuff the mixture into the peppers. In a small bowl mix the hot water and the remaining bouillon granules. Pour this mixture into a shallow casserole large enough to hold all peppers. Place stuffed peppers in the dish, cover with foil and back for 25 – 30 minutes. Remove foil and spoon the juice from the bottom of casserole dish over the top of peppers. Bake for an additional 10 – 15 minutes. Let the peppers cool for about 5 minutes and Enjoy!

Tell me about your easy to make dishes on Twitter @CortneyBailey

Cheers!

Cortney a.k.a. Cort

Lavender Bliss

If you have not discovered Trader Joe's Lavender Dryer Bags then you are in for a treat! This product not only leaves your clothes smelling extra yummy and fresh but the bags are reusable to up to five times! The bags, which are filled with lavender seeds, can also be used for a variety of purposes. I like to put mine in my closet and inside my pillows to create a relaxing scent.

How do you like to use your TJ Lavender Dryer Bags? Tell me on Twitter @CortneyBailey

Cheers!

Cortney a.k.a. Cort