Friday, May 6, 2011

Penne Rustica.

Penne Rustica from Jenni:

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on bbq for best flavor)
1/2 pack thick bacon
48 oz (3 boxes) penne pasta
2 large red bell peppers - diced
1 cup grated parmesan cheese
1/2 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 and enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt
1 tsp chopped rosemary
1/4 tsp cayenne pepper
8 cups heavy cream

Saute 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 parmesan cheese.

Bake at 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake at 375 for 1 hour. Remove foil during the last 15 minutes.

Number of Servings: Yields one 8x8 and two 9x13 casserole dishes, which makes it perfect for a freezer meal, or cutting the recipe in half.

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