FUSILLI WITH VODKA SAUCE AND VELVET CHICKEN

Makes: 4 to 6 servings as a main course For the chicken and sauce:

4 cups chicken stock or water

1 pound or 2 whole small chicken breasts, skinned and boned, or cooked and shredded rotisserie chicken

1 tablespoon olive oil

1 leek, light green and white parts, cleaned and finely chopped

1 quart marinara sauce or favorite storebought sauce

¼ cup sun-dried tomato pesto or storebought

¼ cup vodka

½ cup whipping cream or creme fraiche Pinch crushed red pepper

Salt

For the pasta:

1 teaspoon salt

1 pound fusilli or other short (3-inch) tubular pasta

To serve:

Fresh parsley sprigs for garnish

½ cup freshly grated Parmesan cheese

1. In a medium skillet with high sides or medium saucepan, bring chicken stock or water to cover chicken to simmer. If stock

doesn’t cover chicken, add water to cover. If using water only, add ½ teaspoon salt.

2. Simmer chicken breasts for 10 to 12 minutes, depending on size, or until tender. Remove pan from heat and cool chicken in liquid. Drain chicken and cut or shred into ½-inch slices. Reserve.

3. In a large, deep skillet or pot that the pasta can fit into, heat the olive oil over medium heat. Add the leeks and saute over medium heat, stirring occasionally, until softened but not brown, about 5 minutes.

4. Add the marinara sauce, pesto, vodka, cream, red pepper and salt. Bring to a simmer and cook for 3 to 5 minutes to burn off the alcohol.

5. Add the sliced chicken to the sauce and heat briefly. Taste for seasoning.

6. Add salt to a large pot of boiling water. Add the pasta and cook over high heat until al dente. Drain well, reserving ½ cup of the pasta water. Add the pasta and a bit of the water to the sauce, toss and serve immediately. Garnish with parsley and pass around the Parmesan cheese separately.

Advance Preparation: This dish may be prepared up to four hours ahead through Step 3, covered and kept at room temperature. Reheat gently. Do not add chicken until the last minute.