Carbone Spicy Vodka Pasta
Serves 430 mins prep20 mins cook
A delicious Carbone Spicy Vodka Pasta recipe featuring crispy chicken breasts served over a creamy, spicy vodka sauce with pipette rigate pasta. The chicken is coated in a flavorful batter and topped with melted cheese and fresh basil.
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What you need
Instructions
1: In three large shallow bowls, prepare the batters: flour, egg, and panko. 2: Dip chicken in the flour batter, coating both sides completely. 3: Then dip chicken in the egg batter. 4: Lastly, dip chicken in the panko batter, pressing down to help it stick to the chicken. 5: Heat avocado oil in a large skillet over medium-high heat. 6: Add chicken and cook for about 3-4 minutes. 7: Flip and cook for another 3-4 minutes until both sides are golden brown and internal temperature reaches 165°F. 8: Place chicken on a wire rack to drain. 9: In a large pan over medium heat, add olive oil. 10: Add shallot, garlic, red pepper flakes, oregano, salt, and pepper. Cook until fragrant. 11: Add tomato paste, mix, and cook for 1 minute. 12: Mix in vodka and cook until alcohol has cooked off, about 1-2 minutes. 13: Add heavy whipping cream and cook until sauce thickens. 14: Add mascarpone cheese, salt to taste, and sugar. Mix to combine. 15: Add cooked pasta and mix to coat. Add desired amount of pasta water to hydrate sauce. 16: Reserve about 3/4 cup of sauce and set aside. 17: In a small saucepan, add a little bit of pasta sauce, a handful of mozzarella cheese, and a sprinkle of Parmesan cheese. 18: Place in the oven and broil until cheese is melted, browned, and bubbly. 19: Slide the cheese and sauce out of the pan and on top of the chicken. Repeat for each piece of chicken. 20: Top with basil and serve with pasta. Enjoy!View original recipe