Pasta a la Vodka

This recipe is based on one I found by Ree Drummond on her blog, The Pioneer Woman Cooks.  Which, by the way, is amazing.  But use caution:  don't visit her site if you're on a diet.  Or if you're not currently on a diet but you're at all opposed to weighing 400 pounds.  Don't say I didn't warn you.  I added chicken and some prosciutto, 'cause it's yummy, and tweaked a few other things.

INGREDIENTS

• 1 package of pasta (I used thin spaghetti because I had it in the pantry, but you can use anything.  I think penne is traditional, but I'm not a huge fan; just use whatever you like best.)
• olive oil
• 2-3 chicken breasts
• 3 slices of prosciutto, chopped
• 1 onion, finely chopped
• 1 T minced garlic (You can use less if you want.  But why?)
• 3/4 C vodka
• 1 can tomato sauce
• 1 T tomato paste
• 1 C heavy cream
• pinch red pepper flakes
• salt & pepper
• 1 C Parmesan cheese

DIRECTIONS

Cut the chicken breasts into thirds, width-wise; season on both sides with salt & pepper.  Heat some olive oil in a pan on medium-high heat; when it's hot, add the chicken and grill for a few minutes on each side to brown it (it doesn't have to be cooked all the way through).  You'll know the chicken is ready to be turned when it easily releases from the bottom of the pan.  When it's browned on both sides, remove it from the pan and place it on a plate to cool.

Start the water for the pasta, and cook it to al dente.

Add the prosciutto to the pan, along with some more olive oil if needed.  After the prosciutto releases some of its fat, add the onions and garlic.  Cook for a couple of minutes, until the onions are translucent; add the vodka.  (If you have a gas stove, turn off the flame before you add the vodka or you might lose an eyebrow or two.)  Allow the alcohol to cook out for a few minutes, then add the tomato sauce and tomato paste; stir.  Slowly pour in the cream, and add the salt & pepper and red pepper flakes, and bring the whole mixture to a low simmer; do not allow it to boil.

Cut the chicken into bite-sized pieces and add it to the sauce, along with any juices.  Simmer the mixture for a few minutes more, until the chicken is cooked through.  Add the Parmesan cheese, and stir.

Pile the pasta on individual plates and top with the chicken and sauce mixture.  Top with more Parmesan cheese.  Or, put all the pasta in a big serving platter and top with all the sauce and additional cheese.  Or, add the pasta to the sauce and stir, then pour it all in to a serving platter and top it with cheese.  Whatever you prefer!

I think a bit of basil would add some nice flavor to this as well; just chop it up and sprinkle it over the top.

Garlic Cheese Bread

Or is is Cheesy Garlic Bread?  

Oh, well...either way, it's super cheesy and super garlicky, and super good.

INGREDIENTS

• 1 baguette (the crustier, the better)
• 4 T butter
• 2 T garlic
• 1 C sharp cheddar, grated
• 1 C Monterey Jack, grated
• 1/4 a C of Parmesan cheese, shredded
• 1 C mayonnaise

DIRECTIONS

Preheat the oven to 350*. 

Slice the baguette in half, then in half again.  In a non-stick pan, melt 1 T of the butter.  When it's melted and bubbly, add 1/4 of the garlic, keeping it in the middle of the pan.  Place one piece of the bread on top of the garlic and slide it around in the pan, soaking up all the butter; keep the bread in the pan until it starts to get a little brown, but not burnt.  Repeat with the remaining bread, butter, and garlic.

Combine the cheeses and the mayonnaise.  Spread this mixture on top of each slice of the bread, and sprinkle with a little bit more Parmesan.  Place in the oven until the bread is crusty and warm and the cheese starts to melt, about 10 minutes.  Then, turn on the broiler and brown the cheese.

Cut the bread into pieces, and serve immediately.