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Penne Rustica Recipe

   
 

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     Penne Rustica

Category   Entrees - Maindishes
Sub Category   None
Ingredients
3 Tbls butter
2 Tbls minced garlic
3 Tbls Marsala Wine
2 Cups heavy cream
1 cup grated Parmesan cheese
1/2 cup milk
1/2 cup chicken broth
1 Tbls cornstarch
1 Tbls Dijon mustard
 
2 tsp minced fresh rosemary
1/2 tsp salt
1/2 tsp minced fresh thyme
1/4 tsp ground cayenne pepper
1 lb penne rigate pasta
2 skinless chicken breast fillets
1/2 cup (2 oz) slice prosciutto, chopped
3 Tbls grated Parmesan Cheese
1 1/2 tsp paprika
Instructions
Preheat barbecue grill to high. Prepare gratinata sauce by melting 3 Tbls of butter over medium/low heat in a medium saucepan. Add garlic and sweat it for about 5 mins. Be sure the garlic doesn’t brown. Add the Marsala wine and cook for another 5 mins. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 mins or until its thick. Cover sauce and remove it from the heat.
Cook pasta following directions on the package. You want the pasta tender, but not mushy (al dente). Drain pasta and set it aside when its done. Pound the thick end of the chicken breasts a bit to make them uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Grill chicken for 5-6 mins per side. When done, slice into strips
Preheat oven to 500 degrees. Put pasta in a baking dish. Layer the chicken and prosciutto on top of the pasta. Pour the gratinata sauce over the mixture. Toss. Combine the parmesan cheese and paprika, sprinkle on top. Bake until brown.


Originally Submitted 5/20/2009





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