- 1 (12 ounce) box Barilla Gluten Free Penne
- 4 tablespoons extra-virgin olive oil
- 1/2 cup diced yellow onion
- 1 boneless, skinless chicken breast, cut into strips
- 10 white button mushrooms, quartered
- 1/2 cup vodka
- 1 cup heavy cream
- 1 (14 ounce) can tomato puree
- 1 tablespoon chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Bring a large pot of water to a boil.
- Meanwhile, in a large skillet, add olive oil & saute onions for about 5 minutes over medium heat. Turn the heat to high, then add chicken and mushrooms; brown for approximately 5 more minutes.
- Add vodka and reduce completely. Stir in cream and tomato sauce, then bring to a simmer. Season with salt and pepper.
- Cook pasta according to directions. Drain and toss with sauce, then stir in cheese and parsley right before serving.