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Pasta with Tomato-Vodka Sauce & Chicken


Our rendition of a popular restaurant dish. It’s lip-smacking delicious! Parmesan cheese and egg noodles included.

15 Minutes Stovetop Calories



IF frozen, thaw in fridge. Cook egg noodles in boiling, salted water, approx 10 min. (Split Orders cook ½ of the pasta). Drain; do not rinse. Season chicken with salt & pepper. Brown in a little oil, over medium heat, in a frypan or skillet, approx. 5 min. Stir in sauce. Reduce heat; simmer until chicken is cooked through (internal temp. 65F/74C) and sauce is creamy, 5-6 min; stir occasionally. Stir in basil. Toss pasta with sauce, sprinkle with parmesan, and serve. Suggested Sides: A small salad.


Diced chicken, egg noodles, butter, cream, tomato paste, parmesan cheese, IQF basil, vodka, salt, crushed red pepper. Gluten-free pasta available; please call ahead.

Nutrition Facts

6 Servings Per Main Dish

Amount Per Serving
Calories 421
Total Fat 23g
Saturated Fat 13g
Cholesterol 131mg
Sodium 440mg
Total Carbohydrate 23g
Fiber 1g
Sugar 2g
Protein 25g


Weight 6 kg
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