Chicken Pasta Sauce

    50 minutes

    This is an easy no fuss chicken pasta sauce ideal for a relaxing midweek dinner. If you don't have any vodka replace it with white wine or even chicken stock.

    3 people made this

    Serves: 4 

    • 4 chicken tenderloins
    • 1 pinch salt and pepper, to taste
    • 3 tablespoons plain flour
    • 2 tablespoons oil
    • 150ml vodka
    • 150ml chicken stock
    • 3 tablespoons lemon juice
    • 1 (400g) tin tomatoes, peeled, cut into small pieces
    • 75g spring onions, diced

    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Season the chicken with salt and pepper then roll them in the flour.
    2. Heat the oil in a frying pan and cook the chicken for 5 minutes on each side. Remove from frying pan and set aside.
    3. Deglaze the frying pan with the vodka away from any flame and scrape with a spoon to get the juices.
    4. Add the chicken stock, lemon juice, tomatoes and onions.
    5. Cook on high heat stirring occasionally letting the sauce reduce and thicken slightly; about 8 minutes.
    6. Add the chicken, reduce the heat and simmer for 10 minutes or until the chicken is cooked thoroughly and the sauce has thickened. If the sauce is too thick add a few tablespoons of chicken stock.

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