Dairy Free Penne Alla Vodka

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  0.8 cup Almonds
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  0.8 cup Almond Milk, Unsweetened
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt divided
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  0.3 tsp 1/4 teaspoon ground black pepper
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  1 cup 1 cup vodka
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  1 Yellow Onion(110g)
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  3 Garlic(9g)
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  28 oz Tomato, Canned, Crushed
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  0.5 tsp Oregano, Dried
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  0.3 tsp Red pepper flakes
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  1 lbs Pasta, Penne, Whole Wheat, Dry
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  2 tbsp Nutritional Yeast, Dry Flakes
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  Basil, Fresh

Instructions

1. 1Bring a large pot of salted water to a boil. While waiting, place the raw almonds in a blender with the almond milk and purée until smooth and creamy, 3–5 minutes, stopping to scrape down the sides as needed. The mixture should resemble thick paste with brown almond skin flecks visible. Set aside.
2. 2Heat 1 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken breast and season with salt and pepper. Sauté 4–6 minutes, turning occasionally, until lightly browned on all sides and internal temperature reaches 165°F. Transfer to a plate.
3. 3Add the remaining 1 tablespoon olive oil to the same pan and warm over medium-high heat. Add the onion and salt, cooking 3–4 minutes until softened. Add the garlic and cook 30 seconds until fragrant, being careful not to burn it.
4. 4Carefully pour in the vodka and scrape the pan to deglaze. Cook 5 minutes over medium-high heat until the vodka reduces by half. Add the crushed tomatoes, dried oregano, and red pepper flakes. Bring to a steady simmer, then reduce heat to medium-low and simmer gently 10 minutes until noticeably thickened. Remove from heat and stir in the blended almond mixture until smooth and well incorporated; the sauce will turn light creamy red.
5. 5While the sauce simmers, add the whole wheat penne to the boiling water and cook to al dente according to package directions. Reserve 1 cup of pasta cooking liquid, then drain the pasta and add it directly to the sauce.
6. 6Toss the pasta to coat, then stir in the cooked chicken and nutritional yeast, adding reserved pasta cooking liquid as needed to reach desired consistency.
7. 7Divide evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating.
8. 8Serve hot, topped with fresh basil.