Ingredients

• 3 tablespoons canola oil
• 1 medium onion, cut into 1-inch dice
• 1/8 teaspoon crushed red chile flakes
• 1 tablespoon minced garlic
• 1 pound boneless, skinless chicken thighs, cut into 1-inch dice
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 cups sliced cremini mushrooms
• 1 cup sliced zucchini, cut into half-moons
• 1 (28-ounce) can diced tomatoes, preferably fire roasted (recommended: Muir Glen)
• 1/2 cup chicken stock
• 1 1/2 cups baby spinach
• 3/4 cup heavy cream
• 3 tablespoons vodka
• 1 pound whole grain penne pasta, cooked al dente
• 1/3 cup grated Parmesan, for garnish
• 1 Roma tomato, seeded and cut into 1/4-inch dice, for garnish

Instructions

1. In a large saute pan over high heat, add the oil and when hot, add the onions and saute for 5 to 6 minutes. Add the red chile flakes and garlic and saute for 1 minute longer. Season the chicken with the salt and pepper and add the chicken and cook for 4 to 5 minutes. Add in the mushrooms, zucchini, and canned tomatoes. Add the chicken stock and bring to a simmer. Allow to cook for 5 minutes, and then add the spinach and cream. Cook until heated through and just starting to thicken, about 4 minutes. Finish with the vodka, combine, and turn off the heat. Add the pasta to the pan, combine gently, place on a serving platter or in individual serving bowls, and garnish with the Parmesan and diced tomatoes.