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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. Make sauce: In a pot large enough to hold the entire recipe, saute garlic, onions, mushrooms and herbs until vegetables begin to soften. Add bouillon and stir well. Add vodka and cook a minute, then add white wine and reduce for another minute. Stir in paprika and tomato paste and cook 5 minutes. Add diced tomatoes with juice and simmer 10 minutes. Add heavy cream, stir well and simmer 30 minutes. Remove from heat and reserve for chicken. Final play: Cook the pasta al dente and drain. Remove chicken from marinade and grill or broil 10 minutes per side. Let cool a bit and cut into 1" strips. Add pasta and chicken to sauce pot and combine well. Top each portion with Parmesan and basil and serve with garlic bread.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Record your recipes and experiments — organized cooking journal
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Record your recipes and experiments — organized cooking journal