Pasta Alla Vodka (With Chicken Cutlets and Sundried Tomatoes)

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READY IN: 45mins
Recipe by Kerena

This recipe came from the October 2015 issue of Cuisine at Home Magazine. The recipe notes you can replace the vodka with chicken broth if you would rather not use alcohol.

Ingredients Nutrition

Directions

  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 sauté pan over medium-high heat. Arrange cutlets in pan; sauté 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.

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