Chicken Penne Pasta With Tomato Cream Sauce

this one isn't a "weekly" one bc a bit more involved, but yummy and makes enough for 8. (fantastic to freeze leftovers and STOCK UP).

1/4 cup olive oil plus 1 tbsp olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary/salt and pepper to taste
4 to 6 chicken breasts, skin removed
1 28 ounce can italian tomatoes
1 tbsp butter
1 small onion chopped
1 cup whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
1 pound penne pasta
freshly grated parmesan cheese
minced fresh chives

In a 13x9 inch baking dish, mix 1/4 cup of the olive oil, garlic and the rosemary. Salt and pepper the chicken breasts, and place in the marinade, turning to coat. Cover the dish and refrigerate 4 hrs or overnight, turning occasionally.

Drain the tomatoes, remove the seeds and chop into bite size pieces. In a heavy large saucepan, melt the butter with the remaining tablespoon of oil over medium heat. Add the onion, sauteing 6 to 8 minutes or until translucent. Add the t omatoes. Cook the vegetables, stirring frequently, for about 25 minutes or until almost no liquid remains in the pan. Add the cream, vodka, and red pepper. Boil about 2 minutes or until thickened. Season the mixture with salt and pepper as needed. (The sauce can be prepared one day ahead if covered and refrigerated.) Remove the breasts from the marinade, and place on a hot barbeque grill. Cook the chicken over medium-high heat for 10-12 minutes, turning occasionally until thoroughly cooked. Cool the chicken and cut into bite-sized pieces. Set aside.

In a large pot of boiling salted water, cook the penne pasta, stirring occasionally until tender but firm to bite. Drain well, and place in a large bowl. Add the chopped chicken to the sauce and reheat to a simmer. Pour the sauce and chicken over the pasta and toss well. Sprinkle with Parmesan cheese and chives before serving. Makes 8 servings.