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

Instructions

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.