Farfalle with Artichoke and Chicken in Pink Sauce

Prep time: 1 hour for sauce

½ cup (1stick) butter
1-28 oz can diced tomatoes
1 ½ cups half and half
1 cup vodka
½ tsp. Dried crushed red pepper
½ cup plus 4 tbsp olive oil
5 large boneless chicken breasts, cut into 1” cubes
8 oz fresh shitake mushrooms, stems trimmed, caps sliced
1 ¼ cups sliced drained oil-packed sun-dried tomatoes
2-10 oz cans artichoke bottoms, quartered and drained
2 tbsp chopped shallot
1 cup fresh basil
1 lb farfalle pasta (dried)
freshly grated parmesan cheese

Melt butter in heavy large skillet over medium high heat. Add diced tomatoes with their juices, half and half, vodka and dried crushed red pepper. Simmer mixture until thickened to sauce consistency, about 8 minutes. Season to taste with salt and pepper. Heat ½ cup oil in another heavy large skillet over medium high heat. Add chicken and sauté until brown and cooked through, about 6 minutes. Using slotted spoon, transfer chicken to bowl. Heat remaining 4 tbsp oil; add mushrooms; sauté 4 minutes. Add sun-dried tomatoes, artichokes, and shallot; stir 2 minutes. Stir in chicken and tomato mixture and cook 5 minutes. Season with salt and pepper. Set aside, to be reheated just before serving, at which time stir in the basil. Cook pasta in large pot of boiling salted water till al dente. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same pot. Pour sauce and reserved liquid over pasta and toss to coat Sprinle with cheese and serve immediately. Serves at least 10; can cut recipe in half.