Directions

• Preheat the oven to 425F.
• Season the chicken with 1 teaspoon olive oil, 1/2 teaspoon salt, garlic powder, Italian seasoning and black pepper.
• Toss the zucchini with garlic, onion, 1 tablespoon of the olive oil, 1/2 teaspoon salt and black pepper and spread on a sheet pan. Roast 25 minutes, until tender and browned, tossing halfway. Once done, transfer the vegetables to a large blender and add the crushed tomatoes, broth and parmesan. Puree until very smooth.
• Meanwhile, fill a large pot with water, salt generously, and bring to a boil.
• Heat a grill pan on high heat. Spray with oil and cook the chicken, 2 to 3 minutes per side until cooked through. Set aside on a cutting board and slice.
• In a Dutch oven, deep large skillet or pot, add the remaining 2 teaspoons olive oil over medium heat. Saute the minced shallot with 1/2 tsp salt until translucent, 3 to 5 minutes. Stir in the tomato paste, and red pepper flakes and cook 1 to 2 minutes to toast the tomato paste
• When the tomato paste smells caramelized, it’s time to add the vodka.
• If you have a gas stove, turn it off or remove the pot from the heat. Pour in the vodka (it will sizzle!), use your spoon to scrape the browned bits from the bottom of the pan, and return the pot to medium heat. Cook until most of the liquid reduces, about 2 minutes then add the pureed vegetables along with the basil and black pepper and bring to a gentle simmer, 5 to 6 minutes while you cook the pasta.
• Meanwhile, drop the pasta into the boiling water, give it a stir, and cook according to package instructions. Cook until the pasta is al dente. Reserve 1 cup of the water, then drain the pasta.
• Remove the basil from the sauce and add reserved pasta water, if needed. to loosen.
• Toss with the cooked pasta and transfer to 6 bowls. Top each with grilled chicken, chopped basil, and freshly grated Parmesan cheese, and serve.