Chicken & Cavatappi a la Vodka

By boscobojo

Ingredients

• Vodka Sauce:
• 1 1/2 lbs. cavatappi pasta
• 1 qt. vodka sauce
• 1 lb. chicken breast
• 1 Tbl. chopped fresh rosemary
• 1 Tbl. chopped fresh garlic
• 4 oz. golden Italian dressing
• 2 stems fresh basil, leaves cut into thin strips
• 1/4 cup shredded Parmesan
• 1 Tbl. margarine
• 1/2 Tbl. minced garlic
• 1/2 cup coarsely chopped onion
• 1/2 tsp. fresh thyme
• 1/2 tsp. fresh oregano
• 1/2 tsp. fresh marjoram
• White pepper to taste
• 2 chicken bouillon cubes
• 1 1/2 Tbl. vodka
• 2 Tbl. 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: Pour the chicken breast in a bowl and cover with Italian dressing, rosemary and garlic. Marinate for a couple of hours in the refrigerator. Make sauce: In a pot large enough to hold the entire recipe, saute garlic, onions, and herbs until vegetables begin to soften. Add bouillon 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 and reserve for chicken. Final play: Cook the pasta al dente and drain. Remove chicken breast from marinade and grill or broil 10 minutes per side. Let it cook a bit, then cut into 1" strips. Add pasta and chicken to sauce pot and combine well. Top each portion with Parmesan and basil and serve with garlic bread.