Chicken and Cavatappi a La Vodka |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I got this out of a People magazine. Tried it and it was great. Ingredients:
1 1/2 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 |
1/4 cup shredded parmesan cheese |
1 tablespoon margarine |
1/2 tablespoon minced garlic |
1/2 cup coarsely chopped onion |
6 ounces mushrooms, quartered |
1/2 teaspoon fresh thyme |
1/2 teaspoon fresh oregano |
1/2 teaspoon fresh marjoram |
white pepper |
2 chicken bouillon cubes |
1 1/2 tablespoons vodka |
2 tablespoons white wine |
1 1/2 teaspoons paprika |
4 ounces tomato paste |
1 (28 ounce) can diced tomatoes with juice |
1 cup heavy cream |
Directions:
1. Marinate the chicken: Put the chicken breast in a bowl and cover with Italian fressing, rosemary, and garlic. Marinate for a couple hours in the fridge.
2. Make sauce: In a pot large enough to hold the entire recipe, saute garlic, onions, mushrooms and herbs until vegetables begin to soften.
3. Add bouillon and stir well.
4. Add vodka and cook a minute, then add white wine and reduce for another minute.
5. Stir in paprika and tomato paste and cook 5 minutes.
6. Add diced tomatoes with juice and simmer 10 minutes.
7. Add heavy cream, stir well and simmer 30 minutes.
8. Remove from heat and reserve for chicken.
9. Final play: Cook the pasta al dente and drain.
10. Remove chicken from marinade and grill or broil 10 minutes per side. Let cool a bit and cut into 1 strips.
11. Add pasta and chicken to sauce pot and combine well.
12. Top each portion with Parmesan and basil and serve with garlic bread.
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