High-Protein Low-Carb Chicken and Vegetable Penne (2 Servings)

1.Bring a medium pot of salted water to a boil. Add the low-carb penne pasta and cook according to package directions, usually 8-10 minutes, until al dente. Reserve about 1/4 cup of the pasta cooking water, then drain the pasta.

2.Pat the chicken cubes dry and season lightly with 1/8 teaspoon of salt and a dash of pepper.

3.Heat 1 teaspoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

4.Add the remaining 1 teaspoon of olive oil to the same skillet. Add the sliced onions, bell peppers, and broccoli florets. Sauté for 4-5 minutes until the vegetables begin to soften but still retain a slight crunch.

5.Add the minced garlic and 2 tablespoons of tomato paste to the vegetables. Cook, stirring constantly, for 1 minute until the tomato paste darkens slightly and coats the vegetables.

6.Carefully pour in the vodka (if using) and allow it to bubble and reduce for 30 seconds, scraping up any browned bits from the bottom of the pan. The alcohol will cook off.

7.Reduce the heat to medium-low. Stir in the 1/2 cup heavy cream, 1/4 cup chicken broth, remaining salt and pepper, and red pepper flakes. Bring the sauce to a gentle simmer and cook for 2 minutes until slightly thickened.

8.Stir in the 2 tablespoons of grated Parmesan cheese until the sauce is smooth and velvety. Return the cooked chicken to the skillet and toss to coat.

9.Reduce the heat to low. Add the cooked, drained penne pasta to the sauce and chicken mixture. Toss gently to coat thoroughly. If the sauce seems too thick, add a splash or two of the reserved pasta water until the desired consistency is achieved.

10.Serve immediately, garnished with fresh basil or parsley.