Friday, March 13, 2009

Macaroni Grill’s Penne Rustica

This is the BEST pasta in the world! You'll love it! But it makes TONS, so either cut it in half, or plan on taking dinner to a neighbor. :)

Macaroni Grill’s Penne Rustica
-Alyssa Griffeth-

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)…I just cooked it on the George Forman grill with a few seasonings.
½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt
1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream

Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces. Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.

Yields one 8x8 and two 9x13 casserole dishes.
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