Chicken and Cavatappi a La Vodka

• 1 12 lbs cavatappi pasta
• 1 lb chicken breast
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh garlic
• 4 ounces golden Italian dressing
• 2 leaves fresh basil, cut in thin strips
• 14 cup shredded parmesan cheese
• 1 tablespoon margarine
• 12 tablespoon minced garlic
• 12 cup coarsely chopped onion
• 6 ounces mushrooms, quartered
• 12 teaspoon fresh thyme
• 12 teaspoon fresh oregano
• 12 teaspoon fresh marjoram
• white pepper
• 2 chicken bouillon cubes
• 1 12 tablespoons vodka
• 2 tablespoons white wine
• 1 12 teaspoons paprika
• 4 ounces tomato paste
• 1 (28 ounce) can diced tomatoes with juice
• 1 cup heavy cream

1. Marinate the chicken: Put the chicken breast in a bowl and cover with Italian fressing, rosemary, and garlic.
2. Marinate for a couple hours in the fridge.
3. Make sauce: In a pot large enough to hold the entire recipe, saute garlic, onions, mushrooms and herbs until vegetables begin to soften.
4. Add bouillon and stir well.
5. Add vodka and cook a minute, then add white wine and reduce for another minute.
6. Stir in paprika and tomato paste and cook 5 minutes.
7. Add diced tomatoes with juice and simmer 10 minutes.
8. Add heavy cream, stir well and simmer 30 minutes.
9. Remove from heat and reserve for chicken.
10. Final play: Cook the pasta al dente and drain.
11. Remove chicken from marinade and grill or broil 10 minutes per side.
12. Let cool a bit and cut into 1" strips.
13. Add pasta and chicken to sauce pot and combine well.
14. Top each portion with Parmesan and basil and serve with garlic bread.

cavatappi pasta, chicken breast, rosemary, fresh garlic, golden italian dressing, fresh basil, parmesan cheese, margarine, garlic, onion, mushrooms, thyme, fresh oregano, fresh marjoram, white pepper, chicken bouillon cubes, vodka, white wine, paprika, tomato paste, tomatoes, heavy cream

Taken from www.food.com/recipe/chicken-and-cavatappi-a-la-vodka-208898 (may not work)