Macaroni Grill Penne Rustica
ready in: 1-2 hrs
recipe id: 114699
cook method: oven, stovetop
2 teaspoons butter
2 teaspoons chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 teaspoon cayenne pepper
8 cups heavy cream
1 ounce pancetta or bacon
18 shrimp, peeled and devained
12 ounces grilled chicken breast, sliced
4 1/2 cups granita sauce
12 ounces penne pasta, precooked
3 teaspoons pimentos
6 ounces butter
1 teaspoon chopped shallots
1 pinch salt and pepper
1 cup Parmesan cheese
1/2 teaspoon paprika
6 sprigs fresh rosemary
For Sauce: Saute butter, garlic , and rosemary until garlic begins to brown. Add marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.
For Penne: Saute pancetta until begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent. Add chicken, salt, pepper, and mix thoroughly.
Add granita sauce and 1/2 cup of Parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika.
Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprig.
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