Chicken and Cavatappi a La Vodka

I got this out of a People magazine. Tried it and it was great.

• Ready In: 2 hrs
• Serves: 6

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.