Penne Alla Vodka w/ Chicken

Slice chicken breasts· 4 pounds into thin slices, season with italian seasoning, salt and pepper.

Heat extra virgin olive oil· 3 tbsp in a large nonstick pan over medium heat.

Cook chicken breasts for about 3 minutes on each side. When done, place to side.

Boil a generously salted pot of water for the penne pasta· 8 ounces and cook it al dente according to package directions.

Meanwhile, add the olive oil· 1 tablespoon and butter· 2 tablespoons to a skillet over medium heat. Sauté the onion· 1/2 for about 5 minutes or until softened (ok if it lightly browns).

Stir in the garlic· 1 and cook for about 30 seconds.

Add the vodka· 1/4 cup and let the sauce bubble for about 30 seconds.

Stir in the tomato paste· 1/4 cup until you've got a smooth mixture.

Stir in the heavy cream· 3/4 cup, and reduce heat to medium-low. Let the sauce warm through.

Season with salt & ground black pepper as needed.Toss with the drained pasta (if needed, thin the sauce out a bit with a splash of hot pasta water prior to draining it). Serve with freshly grated parmesan cheese