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Shepherds Pie with Cumin and Smashed Chickpeas

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Creamy Vodka Chicken & Penne

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 10

It takes only 35 minutes to make this luscious pasta skillet dish, featuring sautéed chicken, mushrooms, peas and penne tossed in a creamy vodka sauce. Give it a try…you’ll be glad you did!


  1 1/4 lbs skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices

  1 tsp kosher salt

  1/4 tsp ground black pepper

  2 Tbs canola oil

  1 package (8 ounces) sliced mushrooms

  2 cloves garlic, minced

  1 jar (24 ounces) Prego® Creamy Vodka Sauce

  1 cup frozen peas, thawed

  1/2 16-ounce package penne pasta, cooked and drained

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1. Season the chicken with half the salt and black pepper.

2. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 5 minutes, stirring occasionally. Add the mushrooms and cook for 3 minutes or until tender, stirring occasionally. Add the garlic and cook and stir for 30 seconds. Season with the remaining salt and black pepper.

3. Reduce the heat to medium-low. Stir in the sauce. Cover and cook for 5 minutes or until the mixture is hot and bubbling. Remove the skillet from the heat. Stir in the peas. Add the penne and toss to coat.

Nutritional Information:

Calories 270

Total Fat 9g 

Saturated Fat 2g 

Cholesterol 41mg 

Sodium 480mg 

Total Carbohydrate 29g 

Dietary Fiber 3g 

Protein 18g