Best 5 Voodoo Chicken Penne Recipes

CHICKEN PENNE ALLA VODKA

Steps:

• Follow package instructions to cook PENNE PASTA with SALT added to the water.
• Drain pasta, reserving 1/2 cup cooking liquid. Briefly rinse the pasta with cool water to stop it cooking, and set aside.
• Flatten CHICKEN BREAST to 1/2" thickness with a flat-sided meat tenderizer. Season with SALT and PEPPER.
• Heat OLIVE OIL in skillet over med-high heat. Add CHICKEN BREAST and sauté about 3-4 minutes each side until chicken is cooked through.
• Transfer chicken to a cutting board, cover, and rest.
• Continue heating skillet on med-high heat and add a splash of OLIVE OIL, if needed.
• Add ONION and GARLIC. Sauté until the onion is tender and slightly browned.
• Add VODKA and scrape the pan to release any browned bits to deglaze.
• Stir in CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.
• Bring everything to a gentle boil. Then reduce heat to med-low and simmer about 10 minutes to thicken sauce, stirring as needed. This also cooks off the alcohol.
• Add COOKED PENNE to vodka sauce and allow to heat through, stirring as needed. Add splashes of the reserved pasta water as needed to adjust sauce consistency.
• Add PARMESAN CHEESE to the sauce, continue heating to incorporate, stirring as needed.
• Slice the cooked chicken into 1/2" thick pieces and add to the vodka sauce along with the COOKED CHICKEN BREAST.
• Stir everything together. Add SALT and PEPPER to taste.
• Serve warm garnished with chopped fresh OREGANO or parsley.
• To store, allow chicken pasta to cool completely and refrigerate in an airtight container up to 5 days.

CHICKEN PENNE PASTA WITH VODKA SAUCE

Steps:

• Heat a large skillet over medium heat. Add 1 tablespoon of olive oil and seasoned chicken breasts. Saute for 8 minutes per side, or until the chicken reaches 165 degrees when temped with a digital food thermometer. Remove chicken from the pan and set aside.
• Add another tablespoon of oil to the pan (no need to clean it, the chicken bits and juices will add flavor). Add onion and garlic, then saute for 4-5 minutes over medium heat.
• Stir the vodka into the pan and simmer for 2 minutes.
• Add chicken stock, crushed tomatoes, tomato paste, sugar, Parmesan cheese, parsley, basil, sugar (if using), salt and pepper.
• Bring the sauce to a gentle boil, then reduce heat and simmer for 15 minutes.
• While the sauce simmers, cook penne noodles in salted boiling water until cooked to al dente.
• Turn down the heat on the tomtato sauce and slowly stir or whisk the heavy cream in, saute for 2 minutes then remove the pan from the heat.
• Fold the cooked pasta into the sauce.
• Slice the chicken breasts and serve them over the pasta with more grated Parmesan, fresh chopped parsley and basil.

SPICY VOODOO CHICKEN

Steps:

• Begin by mixing all of the ingredients for the marinade together in a bowl and set aside.
• Place the breasts in marinade and let stand 1 hour. Grill the chicken until done or lightly browned on each side. Remove from the grill and serve with the Southern Comfort dipping sauce.

GRILL "BLACKENED VOODOO" CHICKEN

Steps:

• 1. Marinate chicken wings in Italian dressing for at least 2 hours but up to 8 hours.
• 2. Remove the chicken from the marinade and shake off the excess. Sprinkle with the Cajun dynamite dust to evenly coat each wing. Allow to sit till dust appears "wet".
• 3. Preheat grill set up for indirect medium heat (300 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange Chicken wings over drip pan and smoke for 40 minutes.
• 4. In aluminum foil pan over direct heat, melt butter, coat wings with butter. Cook chicken over direct heat 10 minutes. Just before serving, dip wings in sweet & sour sauce and cook 10 more minutes to "set" (to stick the sauce to them).
• 5. You may have to move the chicken wings around if you have hot spots in your grill, when grilling direct, just leave over coals long enough to char "Blacken" them with a bit of char. Do not burn. You are looking for a nice mahogany color. These wings are a little on the hot side, but my family tears them up!

VOODOO PASTA

Steps:

• Cook fettuccine noodles as directed on package.
• In a large non stick skillet add the sausage, green pepper and onion. Sprinkle with the blackening seasoning and stir.
• Cook in skillet on medium-high heat until browned.
• Add the Alfredo sauce and Tabasco.
• Reduce heat to medium and simmer until sauce is hot, stirring occasionally.
• Pour sausage and vegetables over pasta.
• Toss until coated.
• Serve with garlic bread and salad! Enjoy!