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Ingredientes
- 1 lb penne pasta
- 1 ct refrigerated marinara sauce - (2
- 1 can diced tomatoes with
- Â Â roasted garlic in juice - (14 1/2 ounce)
- 1/3 c. minced fresh basil
- 1/4 c. vodka
- 3/4 tsp dry crushed red pepper
- 1 whl roasted lemon-pepper chicken or possibly
- Â Â a whole roasted chicken, skinned, and
- Â Â meat shredded into bite-size strips
- 1/4 c. freshly grated Parmesan cheese
Direcciones
- Cook pasta in large pot of boiling salted water till just tender but still hard to bite, stirring frequently. Drain. Return to pot.
- Meanwhile, heat marinara sauce, tomatoes with juices, basil, vodka, and crushed red pepper in heavy large saucepan over medium heat till warm, about 5 min. Add in shredded chicken and stir till heated through.
- Add in sauce to pasta and toss. Season with salt and pepper. Transfer to serving bowl. Sprinkle with cheese and serve.
- This recipe yields 4 servings.
- Comments: This sophisticated main-course pasta goes wonderfully with garlic bread, Italian-style mixed greens drizzled with vinaigrette, and raspberry gelato with Italian macaroons.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 498g | |
| Recipe makes 4 servings | |
| Calories 1179 | |
| Calories from Fat 452 | 38% |
| Total Fat 50.24g | 63% |
| Saturated Fat 14.75g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 237mg | 79% |
| Sodium 429mg | 18% |
| Potassium 953mg | 27% |
| Total Carbs 93.07g | 25% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.17g | 5% |
| Protein 75.23g | 120% |
