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Vodka Herb Cream Sauce with Chicken & Pasta

This vodka herb cream sauce is simple enough for a beginner to prepare and is sure to impress your diners. Smaller amounts of oil combined with sour cream and fresh herbs help to create a lower fat version of this trendy restaurant sauce.
Serves: 6
Prep Time: 20 min
Cook Time: 40 min


1 lb brown rice linguine, dry
1 tbsp olive oil
1 tbsp olive oil
1 lb boneless, skinless chicken breasts, diced
¼ tsp salt
½ tsp black pepper, freshly ground
1 cup onions, diced
4 cloves garlic, minced
¼ cup vodka
½ cup low-sodium chicken broth
28 fl oz canned diced tomatoes, with juice
1 tbsp rosemary, minced
1 tsp thyme, fresh
½ tsp hot red chili pepper flakes, (optional)
3 tbsp sour cream, 14 % MF
¼ cup basil, fresh, minced
1 tbsp oregano, fresh, minced
1 cup Romano cheese, shredded
6 leaves basil, fresh, optional garnish

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Put the water on to boil for the pasta while you prepare the sauce. Cook pasta in unsalted water according to package directions. Try to time your pasta to be finished cooking when the sauce is finished.

  2. Cut chicken into bite-size pieces about 1 inch (2.5 cm) square. Heat 1 Tbsp (15 mL) olive oil over medium heat in a pot at least 6 inches (15 cm) deep that has a lid. Sauté chicken until lightly brown. Season with salt and pepper and set aside. Remove chicken and juices from pan and cover to keep warm.

  3. Dice onion and mince garlic. Heat another tablespoon of oil in skillet over medium-high heat. Add onion and garlic to pan and sauté 4 minutes or until softened.

  4. Pour in vodka and chicken broth and bring to a boil. Continue boiling until liquid is reduced to half its original volume.

  5. Stir in canned tomatoes with their juice, minced rosemary, thyme leaves and red hot chili pepper flakes (optional). Cover and bring to a boil. Reduce heat, and simmer 15 minutes. Puree sauce until smooth using a hand immersion blender.

  6. Stir in sour cream. Cook 2 minutes over medium-low heat, while stirring.

  7. Stir in cooked chicken with juices, fresh minced basil and oregano.

  8. Drain pasta and toss with the sauce in a large bowl. Serve immediately sprinkled with shredded Romano cheese. Garnish plates with fresh basil leaves (optional garnish).

Helpful Tip

If you don’t want a gluten-free version of the recipe prepare with your favourite linguine or spaghetti. If you want a gluten-free version make sure you use a gluten-free chicken broth. If you don’t have an immersion blender use a traditional blender or food processor to puree the sauce. Remove the centre piece or plunger to allow steam to escape. Place clean towel over the opening to prevent hot splatters.

Nutrition Info

Per 375 g serving Amount
Protein30 g
Fat12 g
Saturated Fat4.5 g
Carbohydrate68 g
Fibre3 g
Sugar6 g
Cholesterol65 mg
Sodium690 mg
Per 375 g serving % Daily Value
Vitamin A20
Vitamin C50
Vitamin B628
Vitamin B1226