Pasta Alla Vodka (With Chicken Cutlets And Sundried Tomatoes)

• 8 ounces dry campanelle pasta
• 1 cup fresh breadcrumb
• 6 tablespoons fresh parsley, chopped and divided
• 4 boneless skinless chicken breasts, coated with olive oil
• salt and pepper, to taste
• 1/2 cup sun-dried tomato packed in oil, drained and minced, reserve the oil
• 1 tablespoon unsalted butter
• 1 cup onion, diced
• 2 tablespoons tomato paste
• 1 tablespoon fresh garlic, minced
• 1 cup vodka
• 1/3 cup low sodium chicken broth
• 3/4 cup heavy cream
• 1/4 teaspoon red pepper flakes
• 1 cup pecorino cheese, shredded

1. Cook pasta in a pot of boiling salted water according to package directions, drain.
2. Combine bread crumbs and 2 Tablespoons parsley in shallow bowl.
3. Pound breasts between 2 sheets of plastic wrap with a meat mallet to 1/2" thickness and season with salt and pepper. Coat both sides with crumb mixture.
4. Heat reserved sundried tomato oil in a a saute pan over medium-high heat. Arrange cutlets in pan; saute until brown, 4 minutes per side. Transfer cutlets to a plate and tent with foil.
5. Melt butter in same pan. Add onions, tomato paste and garlic; cook until onions soften, about 2 minutes. Remove pan from heat.
6. Add vodka and return pan to heat; cook until reduced by half; 2-3 minutes. Add broth and sundried tomatoes and simmer 3 minutes.
7. Stir in cream and pepper flakes; reduce heat to medium-low and simmer 2 minutes. Add pasta, pecorino and remaining 4 Tablespoons parsley; season with salt and pepper. Divide pasta among 4 plates and top with cutlets.

pasta, fresh breadcrumb, fresh parsley, chicken breasts, salt, tomato, unsalted butter, onion, tomato paste, fresh garlic, vodka, chicken broth, heavy cream, red pepper, pecorino cheese

Taken from www.food.com/recipe/pasta-alla-vodka-with-chicken-cutlets-and-sundried-tomatoes-524364 (may not work)