Add in the spinach and cook until just wilted. Freezing Penne Alla Vodka. Mix and serve warm! Penne alla Vodka with Chicken and Spinach. This sauce freezes very well and is best if used within 3 months. Add chicken sausage and saute until golden brown. To serve scoop the tortellini onto a plate. Spoon the light vodka sauce over top of the tortellini. Add the lowfat milk to the vodka sauce and stir well. Add pre-made sofrito and mix well into the chicken sausage and onion mixture. Cook for 2 minutes then remove from heat. Use the milk to "clean out" more of the sauce out of the jar, and add to your mixture. Add the chopped mushrooms and spinach. Once cooked, remove from pan and set aside. I recommend that you freeze the sauce only, and boil fresh pasta for serving. In a small bowl, dissolve the tomato paste into the vodka, stir until smooth and set aside to be added to the sauce. Penne alla Vodka with Chicken and Shrimp. Heat olive oil in a medium sauce pan. Allow that to cook for 3 minutes. Penne alla Vodka with Chicken and Broccoli. To freeze, simply place the cooled sauce in an airtight container, label it, and freeze. Stir steamed broccoli or roasted broccoli into the pasta at the end. Add chicken and cook through, but i suggest not browning it. Stir in parmesean cheese. Let the sauce mixture cook over medium heat for approximately 5 minutes, stirring occasionally. Add mushrooms and Vodka Sauce. Stir in a few handfuls of chopped spinach leaves just before serving, allowing the heat of the pasta to wilt the leaves. Top the pasta off with the chicken, mushroom, and spinach mixture. Add diced chicken and cook until done, about 5-10 minutes, depending on the size of the pieces. Add cooked pasta, full jar of sauce, and sun dried tomatoes. Remove from heat.