Vodka Chicken Parm Stuffed Garlic Bread

From a reel by Poggiolieats — watch the original

Ingredients

• 1 large sourdough loaf
• Roasted garlic butter
• Provolone slices
• Cooked chicken cutlets
• Shredded mozzarella
• Fresh basil
• Extra vodka sauce, for dipping
• 2 tbsp butter
• 1 tbsp olive oil
• 1 shallot
• 4 cloves garlic
• 1/2 cup tomato paste
• 1/3 cup vodka
• 1 1/2 cups heavy cream
• Salt
• Black pepper
• Red pepper flakes
• 1 lb cooked penne
• 1 cup freshly grated parmesan
• Fresh basil

Instructions

1. Heat butter and olive oil in a pan over medium heat and sauté the shallots until soft.
2. Add garlic and cook for one minute, then stir in the tomato paste and cook until the color deepens.
3. Stir in the vodka and cook until incorporated into the paste.
4. Add the heavy cream and season with salt, black pepper, and red pepper flakes, simmering until the sauce is smooth.
5. Add the cooked penne to the sauce and toss to coat.
6. Stir in the parmesan and fresh basil until the sauce is thick and glossy.
7. Remove the top of the sourdough loaf, hollow out the center, and spread roasted garlic butter inside and on the bread.
8. Bake the bread at 350°F for 25 minutes.
9. Layer provolone slices, vodka penne, chopped chicken, more penne, and shredded mozzarella inside the bread.
10. Bake at 375°F for approximately 20 minutes until the cheese is melted and bubbling.
11. Garnish with fresh basil, slice, and serve with extra vodka sauce for dipping.