Penne alla vodka is one of my favorite pasta dishes, and pasta is one of my favorite weekday meals. It’s quick, delicious, and can be very nutritious if you make sure to add plenty of protein and veggies.
Course dinner, Main Course
Cuisine American, Italian
Keyword Chicken, pasta
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
For the Pasta
16ozdry penne pasta
1medium onionabout 300g, diced (optional)
2 24oz.jars Victoria’s Vodka Sauce
For The Chicken
1 ½lbthinly cut chicken breastalmost 1kg
2cupspanko bread crumbsabout 160g
For The Pasta
Cook the penne pasta according to package instructions. Reserve 1 cup of the starchy pasta water before draining.
In a large saucepan, saute the onion in 2 tablespoon of olive oil until tender and translucent. Add the the garlic and cook for 30 more seconds.
Add two jars of Victoria's Vodka Sauce and simmer for 5 minutes.
Add the drained penne and stir thoroughly. If it is too thick, add some reserved pasta water to loosen the sauce.
For The Chicken
Mix the flour with italian seasoning, salt, pepper and garlic powder and set aside.
Dip the chicken cutlets in the flour mixture.
Dip the floured cutlets in the beaten eggs. Make sure they are fully coated in egg with no dry spots.
Dip the egged chicken cutlet in panko breadcrumbs. Use your hands to pat the breadcrumbs into the cutlet and make sure that there is a nice even layer of coating.
In a large saucepan, heat 5 tablespoon of vegetable oil over medium high heat. Cook the cutlets, flipping once, until both sides are golden brown. This will take about 2-3 minutes on each side, depending on how thinly they are cut.