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Over the last few month during quarantine, we’re happy to see people coming together online over food to share their cooking creations. Congratulations to our Facebook #CookingWithFurlani winner Leslie from Toronto, who submitted this Penne Alla Vodka and Caprese Garlic Toast recipe. We love seeing your creations so don’t forget to tag #myfurlani.

Photo of penne alla vodka with chicken and caprese garlic toast



  • 3 large boneless chicken breasts
  • 1 cup 2% milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp thyme
  • ¼ tsp black pepper


Preheat oven at 400°C. Cut the chicken breasts lengthwise and place in a medium sized bowl.  Add the milk and the salt to the bowl and place in the fridge for 1 hour. Drain the milk from the bowl and marinate the chicken breasts with garlic powder, oregano, thyme, and black pepper. Place the chicken on a grilling rack and cover with foil. Grill the chicken in the oven for 30 minutes. Uncover the chicken and place in the oven for another 10 minutes. Set aside.




  • 1 tsp salt
  • 2 tbs salted butter
  • 3 tbs extra virgin olive oil
  • 1 jar strained tomatoes
  • ½ cup water
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp red pepper flakes
  • 350g penne pasta
  • ½ cup 2% milk
  • ⅓ cup vodka
  • 1 cup parmesan cheese


Melt butter and add olive oil in a large skillet over medium heat. Let it heat up for 1 minute. Add 1 jar of strained tomatoes. Slosh out the jar with ½ cup water and pour into the skillet. Next, add the onion powder, garlic powder, and red pepper flakes. Season with salt to taste. Turn the heat to medium low and let simmer for 20 minutes.

Once the sauce has thickened, add the 2% milk and vodka. Bring to a boil. Lower the heat to low and simmer for another 20 minutes.

Boil a large pot of water and add 1 tsp salt. Once the water is boiled, add the penne and cook for 10 minutes. When the pasta is al dente, scoop it out of the pot with a strainer and add to the sauce. Sprinkle parmesan cheese over the penne. Place the grilled chicken breasts on top of the pasta to serve.




  • 6 slices of Furlani garlic Texas toast
  • 1 cup shredded white cheddar cheese
  • 1 tbs. freshly chopped parsley
  • ¼ cup balsamic vinegar
  • 1 tbsp. honey
  • 2 large tomatoes, sliced


Preheat oven to 350°C. On a large baking sheet, place Furlani garlic Texas toast topped with cheese and tomatoes. Bake until cheese is melted and garlic bread is toasted on the bottom- about 6-8 minutes. In a small saucepan on medium low heat, simmer balsamic vinegar and honey for 6 minutes, stirring occasionally. Remove from stove top and let cool. To plate the garlic Texas toast, drizzle with balsamic glaze and sprinkle with fresh parsley.