When you think vodka sauce, you think vodka and cream, right? Well, fuggedaboutit! This skinnier version of vodka sauce goes fantastically with ribboned zucchini. You can leave out the Parmesan cheese to fit into those skinny jeans sooner, but it does add a good texture and flavor! How’d I get away with leaving out the cream and still get that pink sauce color? Greek yogurt! I sprung for the 2%, but you can use 0% if you’re THAT committed. I used Tito’s vodka, because that’s what I had in my freezer, but just make sure you use something in the $20+ range. Honestly, I think the flavor is better than the real deal!
Zucchini Pasta alla “Skinny Jeans” Vodka with Grilled Chicken
Time to Prepare: 5 minutes
Time to cook: 20 minutes
- 1.5 zucchinis, spiralized into ribbons
- 1.5 garlic cloves, minced
- salt and pepper
- olive oil
- 2 tsp Earth Balance spread (vegan butter substitute)
- (1) 14oz can of diced tomatoes
- 1/2 medium red onion, chopped
- 1 tbsp red pepper flakes
- 1-2 boneless chicken breasts, grilled
- 1/4 cup of vodka (I used Tito’s)
- 3 tbsp 2% Greek yogurt (I used Fage brand)
- 1/3 cup Parmesan cheese and more for topping*
- 1/3 cup chopped Italian flat leaf parsley
- 2 tsp dried oregano flakes
*This is optional altogether – the Parmesan cheese simply adds flavor and a thicker cheesey consistency, but still tastes great without. Personally, I try to steer clear of dairy as much as possible, but sometimes it’s essential for the taste of the final dish! Here, not so much. If you have more time to fit into those Skinny Jeans, leave it in – if you’re going to the beach this weekend, leave it out!
Note: I used a George Forman grill to grill the chicken for about 8-9 minutes, seasoned with salt, pepper and garlic flakes.
Place a large skillet over medium heat and add in two glugs of olive oil, seasoned with salt and pepper. Once oil heats, add in garlic and cook for 1 minute. Then, add in red pepper flakes and red onion. Cook by stirring frequently until onions are translucent and softened. Add in Earth Balance butter and stir to melt.
Crush your can of diced tomatoes by placing them in a food processor and pulsing a few times until crushed. Add to the skillet and season with salt, pepper and the oregano flakes. Stir to combine, remove from heat and then add in vodka. Simmer for about 10 minutes or until the liquid is almost all absorbed.
Add in Greek yogurt, Parmesan cheese and stir to combine and cook for 1 minute. The sauce should turn a more pinkish color.
Add the zucchini pasta to the sauce, stir to combine and then add in the chicken, continuing to stir to combine. Let cook for about 1-2 minutes or until zucchini pasta starts to absorb sauce and softens. Stir in a few pinches of chopped parsley.
Plate onto two dishes and top with Parmesan cheese (optional) and more chopped parsley!