Pappardelle with Chicken Cutlets in Vodka Cream Sauce

I wasn't sure what I was hungry for last night, but I knew I wanted something tomato-ey and cream-ey. So I stopped at Russo's (Italian heaven) and picked up some stuff.

1) saw the chicken cutlets, thought, ok I can do that.
2) got myself some vodka cream sauce
3) saw pappardelle sitting next to the sauce... DONE

I sauteed the chicken in EVOO after I spiced it with some salt, pepper, and garlic powder (too much garlic powder as I later found out, but not a problem for the hubs). I cooked the pappardelle and because I still can't judge cooking times, had to put a lil EVOO on it and let it sit until the chicken/sauce was finished.
After the chicken was fully cooked I added the sauce to my ginormous Emeril pan. I ♥ Emeril. After it bubbled, dinner was ready.
The chicken was excellent and very moist, too much garlic, but oh well. This is one of the hubs' favorite dinners now. He ate half of it. I had 1/4 and took 1/4 today for lunch. Yum, pasta.