Penne ala Vodka Sauce with Chicken & Prosciutto Assembly Instructions

Penne ala Vodka Sauce with Chicken & Prosciutto Assembly Instructions

sara reillyDecember 18, 2020

Friday Funday, December 18, 2020


Penne served with a house-made creamy vodka sauce, with chicken and prosciutto. Served with a caesar salad and an appetizer of pesto baked mozzarella with crostini. 


  • 1 pan pasta
  • 1 pint pesto mozzarella 
  • 1 bag crostini
  • 1 container salad
  • 4 oz. dressing 


  • Preheat oven to 400. Add covered pan of chicken, bake for 10 minutes remove lid and bake for an additional 15-25 more minutes or until an internal temperature of 165. Chicken was pre grilled but not cooked to temperature, do not eat until thoroughly heated.
  • In a large pot or dutch oven heat sauce on medium, add pasta and heat thoroughly. 
  • Place mozzerella in a small pan and bake in oven for approximately 20 minutes. If the top has not browned sufficiently, then broil for 2-3 minutes or until it starts to become golden brown. If you choose to broil, please watch carefully so it does not burn. Serve hot.
  • Toss salad with dressing, cheese and croutons.
  • Cut lemon into wedges.


  • Mozzerella and crostini can be eaten as an appetizer or alongside the meal.
  • Divide pasta amongst dinner plates or shallow pasta bowls. Top with chicken and prosciutto.
  • Serve salad on a separate plate or bowl. Garnish with lemon.