Ingredients

1 1/2 lbs cavatappi pasta

1 qt vodka sauce (recipe follows)

1 lb chicken breast

1 tbl fresh rosemary

1 tbl garlic, minced

4 oz golden Italian dressing

2 stems fresh basil, leaves cut in thin strips

1/4 cup shredded parmesan

Vodka sauce:

1 tbl butter

1/2 tbl minced garlic

1/2 cup chopped onions

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 bouillon cubes

1 1/2 tbl vodka

2 tbl white wine

1 1/2 tsp paprika

4 oz tomato paste

28 oz can diced tomatoes in juice

1 cup heavy cream

Preparation

  1. Marinate the chicken: Put the chicken breast in a bowl & cover with Italian dressing, rosemary & garlic. Marinate for a couple of hours in the refrigerator.

  2. Make the sauce: In a pot large enough to hold the entire recipe, saute garlic, onions, mushrooms & herbs until vegetables begin to soften. Add bouillon & stir well. Add vodka & cook a minute, then add white wine & reduce for about a minute. Stir in paprika & tomato paste & cook 5 minutes. Add diced tomatoes with juice & simmer 10 minutes. Add heavy cream, sitr well & simmer 30 munutes. Remove from heat & reserve for chicken.

  3. Cook the pasta al dente & drain. Remove chicken breast from marinade & grill 10 minutes per side. Cut into 1" strips. Add pasta & chicken to sauce pot & combine well. Top each portion with Parmesan & basil and serve with garlic bread.