When you think vodka sauce, you think vodka and cream, right? Well, fuggedaboutit! This skinnier version of vodka sauce goes fantastically with ribboned zucchini. You can leave out the Parmesan cheese to fit into those skinny jeans sooner, but it does add a good texture and flavor! How’d I get away with leaving out the cream and still get that pink sauce color? Greek yogurt! I sprung for the 2%, but you can use 0% if you’re THAT committed. I used Tito’s vodka, because that’s what I had in my freezer, but just make sure you use something in the $20+ range. Honestly, I think the flavor is better than the real deal!
Instructions with Pictures
Note: I used a George Forman grill to grill the chicken for about 8-9 minutes, seasoned with salt, pepper and garlic flakes.
Place a large skillet over medium heat and add in two glugs of olive oil, seasoned with salt and pepper. Once oil heats, add in garlic and cook for 1 minute. Then, add in red pepper flakes and red onion. Cook by stirring frequently until onions are translucent and softened.
Crush your can of diced tomatoes by placing them in a food processor and pulsing a few times until crushed. Add to the skillet and season with salt, pepper and the oregano flakes. Stir to combine, remove from heat and then add in vodka. Simmer for about 10 minutes or until the liquid is almost all absorbed.
Add in Greek yogurt, Parmesan cheese and stir to combine and cook for 1 minute. The sauce should turn a more pinkish color.
Add the zucchini pasta to the sauce, stir to combine and then add in the chicken, continuing to stir to combine. Let cook for about 1-2 minutes or until zucchini pasta starts to absorb sauce and softens. Stir in a few pinches of chopped parsley.
Plate onto two dishes and top with Parmesan cheese (optional) and more chopped parsley!