Chicken and Cavatappi a la vodka

By CarolM-2

Ingredients

• Sauce ingredients:
• 1 1/2 lbs. cavatappi pasta
• 1 qt. vodka sauce (recipe follows)
• 1 lb. chicken breast
• 1 Tbsp. fresh rosemary, chopped
• 1 Tbsp. chopped fresh garlic
• 4 oz. golden Italian dressing
• 2 stems fresh basil, leaves cut in thin strips
• 1 Tbsp. margarine
• 1/2 Tbsp. minced garlic
• 1/2 c. onions, coarsely chopped
• 6 oz mushrooms, quartered
• 1/2 tsp. fresh thyme
• 1/2 tsp. fresh oregano
• 1/2 tsp. fresh marjoram
• white pepper to taste
• 2 chicken bouilion cubes
• 1 1@ Tbsp. voda
• 2 Tbsp. white wine
• 1 1 /2 tsp. paprika
• 4 oz tomato paste
• 1 28-oz can diced tomatoes in juice
• 1 cup heavy cream

Preparation

Step 1

Marinate the chicken: put the chicken breast in a bowl and cover with italian dressing, rosemary and garllic. Marinate a couple of hours in the refrigerator.
Make sauce: in a pot large enough to hold the entire recipe, saute garlic, onions, mushrooms and herbs until vegetables begin to soften.Add bouilion and stir well. Add vodka and cook a minute, then add white wine and reduce for about a minute. Stir in paprika and tomato paste and cook 5 minutes. Add diced tomatoes with juice and simmer 10 minutes. Add heavy cream, stir well and simmer 30 minutes. Remove from heat.
Final play: Cook the pasta al dente and drain. Remove chicken from marinade and grill or broil 10 minutes per side. Let cool a bit, then cut into 1" strips. Add pasta and chicken to the sauce and combine well. Top each portion with parmesan and basil and serve with garlic bread.