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 “Egg-Pie” aka Quiche? – Why Yes Please!!!

Are you are looking for an easy yet impressive breakfast or brunch dish to make? Then this recipe is it! This quiche, or as one of my family-in-law members likes to call it “egg pie,” is scrumptious and simple to make yet everyone who eats it will think you are quite the chef!

Shhhhh! … Between us, you literally chop a few items, crack some eggs, toss the ingredients all in a bowl, mix them together, then pour it all in a pie crust, cook it and it is ready to eat! No matter if you are cooking for family, weekend houseguests or just yourself this is a super yummy dish that you will toss together over and over!

What you will need:
1 frozen pie crust
7 eggs
1/4 cup whole milk
1/4 of a large sweet yellow onion chopped
2 cups of finely chopped spinach
5-7 thinly slices prosciutto chopped
1/2 cup grated mild cheddar cheese
pinch of salt, fresh cracked pepper

How to:
Preheat oven to 425.
In a medium sized mixing bowl, crack eggs, pour milk, pinch of salt and cracked pepper. Blend together until eggs are well mixed, then add chopped prosciutto, chopped spinach, grated cheese, and chopped onion. Fold together gently. Pour it into your crust and pop into the oven. Cook on 425 for 15 minutes then reduce heat to 300 and bake an additional 30 minutes.

Ta-Da! Your yummy breakfast or brunch dish is ready to serve, Enjoy!!!

Let me know how your “egg pie” turned out or send me a photo on Twitter @CortneyBailey

Cheers!
Cortney a.k.a. Cort