Creamy Cilantro Sauce with Vodka

Couldn't decide if I wanted to make Pink Vodka Sauce or Creamy Cilantro, so I made this.  It's kind of a mashup of the two.

1 lb spaghetti

2 tbsps olive oil
2 tbsps butter
2 tbsps onion, chopped
3 cloves garlic, minced

1 carrot, shaved
1/2 cup vodka

2 tbsps crushed tomatoes
3/4 cup fresh cilantro, chopped (stems too)
1 cup 10% cream
1 cup reserved pasta water
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 tsp black pepper

1 tbsp cornstarch
1 cup milk
1/4 cup parmesan cheese

Cook your pasta as per package directions.  While that's happening start your sauce.

Using a large skillet, heat the oil and butter and add the onion and garlic.  Cook until just translucent. Add the carrot which I used a vegetable peeler on.  

Next  (here's the part you were waiting for) add the vodka.
Cook 2-3 minutes until the carrot softens.
In goes the cilantro and crushed tomatoes. Isn't the heart cute? And I didn't even do this on purpose, I swear : )

Pour in the cream and add the seasonings. 

Before you drain your pasta reserve about a cup of the water and set aside.

Whisk the cornstarch into 1 cup of milk and whisk it into the sauce.

Cook 2 more minutes until it starts to thicken, then add the parmesan. 

Put your drained spaghetti into the sauce pan and stir together.

At this point you can decide how much pasta water to add depending on the consistency of sauce that you prefer. Add a little at a time.

Serve with more parmesan and enjoy!

Make-Ahead Chicken Breasts with Cilantro and Lime

Prepare the chicken the day before,  have the tomatoes ready too.  Even the pasta can be cooked ahead of time.  Just drain it, rinse in cold water and toss with a little olive oil. Then, when dinnertime rolls around, a half hour of cooking and you've got this beautiful meal to sit down to.

3-4 servings (about 1 lb) spaghettini
4 boneless chicken breasts
3 tbsps + 1 cup chopped cilantro
zest and juice of 1 lime (an extra one to garnish)
2 tbsps + 1/3 cup olive oil
1/2 tsp salt
1/2 tsp cumin
4 cloves garlic, minced
1 tsp sriracha chili sauce
1 pint grape (or cherry) tomatoes

Mix together 3 tbsps chopped cilantro, zest and juice of 1 lime, 2 tbsps olive oil, salt, cumin, 2 garlic cloves and sriracha sauce. 

Spoon over chicken breasts and return to fridge for a few hours or overnight.

In a small bowl mix 1/3 cup olive oil, 1/2 cup chopped cilantro, 2 garlic cloves and toss with the tomatoes. And don't forget to cook the pasta.

When it's time for dinner simply arrange chicken in a 13 X 9 baking dish and surround it with the tomatoes.

Bake at 450 F for 20 -25 minutes, basting with the pan juices the last 5 or so minutes.  You can also broil for a couple of minutes to brown. Remove chicken to plate.

Zap the pasta in the microwave if it had been cooked ahead of time and toss it in the baking dish with the tomatoes, garlic and olive oil.

Garnish with the other 1/2 cup of chopped cilantro and you are good to go.