Chicken Tender "Vodka" Pasta

Serves 4

1 hr 15 min

Creamy tomato pasta with marinated chicken tenders and a calabrian chili kick, no vodka required.

prepPrepare a large heavy-bottomed pot or tall-sided skillet
1 lb / 450 g chicken tenders	Marinate chicken, 30–60 min	Cook chicken 3 min per side, 160°F / 71°C; rest	Slice rested chicken; boil salted water for pasta	Add pasta & sliced chicken; taste for salt	Serve with parmesan & fresh basil
1 Tbsp fresh lemon juice
1 Tbsp olive oil (for marinade)
1 tsp salt
1 tsp ground black pepper
2 large shallots or 1 large yellow onion, finely diced	Sauté shallots 3 min, add garlic & butter, 3–4 min	Fry tomato paste & chili, 5 min until deep maroon	Warm cream with pasta water, stir into sauce
5 cloves garlic, grated
2 Tbsp unsalted butter
4.5 oz / 130 g concentrated tomato paste
½ tsp calabrian chili paste or flakes
¾ cup / 180 ml heavy cream
½ cup / 120 ml pasta water
8 oz / 225 g any pasta of choice	Cook pasta al dente in boiling salted water
Parmesan and fresh basil, for topping

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