Pasta Alla Vodka (With Chicken Cutlets And Sundried Tomatoes) - cooking recipe

Ingredients

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

Preparation

Cook pasta in a pot of boiling salted water according to package directions, drain.
Combine bread crumbs and 2 Tablespoons parsley in shallow bowl.
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.
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.
Melt butter in same pan. Add onions, tomato paste and garlic; cook until onions soften, about 2 minutes. Remove pan from heat.
Add vodka and return pan to heat; cook until reduced by half; 2-3 minutes. Add broth and sundried tomatoes and simmer 3 minutes.
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.