Eosinophilic Esophagitis Friendly Dairy Free Vodka Pasta with Chicken

Total time50 min

Prep time15 min

Cook time35 min

Eosinophilic Esophagitis Friendly Dairy Free Vodka Pasta with Chicken

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Ingredients

4 servings

For the chicken

1 lb boneless, skinless chicken breasts (2 medium breasts)
½ tsp kosher salt
¼ tsp black pepper
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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For the pasta

12 oz penne pasta
1 tsp kosher salt (for pasta water)

For the sauce

2 tbsp olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
½ tsp red pepper flakes
3 tbsp tomato paste
⅓ cup vodka
1 can (14.5 oz) crushed tomatoes
1 can (13.5 oz) full-fat coconut milk
½ tsp kosher salt, plus more to taste
¼ cup reserved pasta water

For serving

¼ cup fresh basil leaves, torn (optional)
2 tbsp nutritional yeast (optional)

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tsp kosher salt.
2
Pat the chicken breasts dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest while you make the sauce.

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