Tipsy Garden Pasta

• 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

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.
2. Add the red chile flakes and garlic and saute for 1 minute longer.
3. Season the chicken with the salt and pepper and add the chicken and cook for 4 to 5 minutes.
4. Add in the mushrooms, zucchini, and canned tomatoes.
5. Add the chicken stock and bring to a simmer.
6. Allow to cook for 5 minutes, and then add the spinach and cream.
7. Cook until heated through and just starting to thicken, about 4 minutes.
8. Finish with the vodka, combine, and turn off the heat.
9. 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.

canola oil, onion, red chile, garlic, chicken, kosher salt, freshly cracked black pepper, cremini mushrooms, zucchini, tomatoes, chicken stock, baby spinach, heavy cream, vodka, grain penne pasta, parmesan, tomato

Taken from www.foodnetwork.com/recipes/guy-fieri/tipsy-garden-pasta-recipe.html (may not work)