3 boneless Chicken Breasts, cut into bite size pieces

1 box Penne Pasta

½ Cup Vodka

½ Cup Milk, or you can use ½ & ½ or heavy cream

1 Bunch Green Onions

1 ½ cups Marinara sauce, I use Buittoni

6 oz Proscuitto, or you can use bacon or ham, chopped

1 cup Cherry Tomatoes, sliced in half

1 Cup Parmesan Cheese

2 tablespoons butter

Lawry’s Seasoning Salt

Olive Oil

Fresh Cracked Pepper

In a large sauté pan, add about 2 tablespoons of olive oil, chicken, green onions, prosciutto, Lawry’s seasoning salt and pepper to taste. Stirring occasionally, cook the chicken and prosciutto on medium heat for about 6-8 minutes, or until chicken is cooked through. Turn off heat and add ½ cup of Vodka to the pan and let the vodka burn out over medium heat. Add Marinara sauce, milk, butter, and tomatoes and simmer for about 8-10 minutes stirring occasionally. Add ¾ cup of parmesan cheese and stir until melted into the sauce. Cook penne according to directions on box and drain. Toss your pasta in marinara sauce and enjoy with garlic bread or a fresh salad! Garnish with the remaining parmesan cheese