Instructions: Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring frequently. Drain. Return to pot.

Meanwhile, heat marinara sauce, tomatoes with juices, basil, vodka, and crushed red pepper in heavy large saucepan over medium heat until hot, about 5 minutes. Add shredded chicken and stir until heated through.

Add sauce to pasta and toss. Season with salt and pepper. Transfer to serving bowl. Sprinkle with cheese and serve.

This recipe yields 4 servings.

Comments: This sophisticated main-course pasta goes wonderfully with garlic bread, Italian-style mixed greens drizzled with vinaigrette, and raspberry gelato with Italian macaroons.

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