My friend Penne is back in town

Thank the heavens, I am finally allowed to eat pasta again. I thought we'd celebrate with some vodka cream sauce and crispy, parmesan chicken. The recipe for the sauce is below, thanks to Cookinglight.com. C and I threw in some peppers and grated cheeses at the end:

Ingredients
1/2 pound uncooked penne pasta
1 tablespoon olive oil
1/2 cup finely chopped onion
1 teaspoon salt, divided
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1/2 cup vodka
1/4 cup fat-free, less-sodium chicken broth
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup whipping cream
3 tablespoons thinly sliced fresh basil

We started the water for the pasta, then dove into the sauce preparations:
Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes. Place tomato mixture in a blender or Cuisinart - whatever you've got. Be careful though, it's super hot.
Process until smooth. Return tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta, remaining 1/4 teaspoon salt, and basil. Serve immediately.

This made us PLENTY of pasta, enough for C to eat dinner the next day. It's supposed to be 4 servings, with each serving being 1 cup. We split a 1/2 lb chicken breast and added some sauteed red and yellow peppers. Delicious. Definitely going to be part of our rotation.

AND, the kicker is that each serving of pasta and sauce is only 350 calories. Woohoo!

P.S. Sorry to my dad for being utterly distracted while chatting with him Tuesday...I was amid the more complex part of the recipe!