Adapted from Your Home Based MomIngredients:
12 oz. Shredded chicken breast
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
1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp Dijon or dry mustard
1 tsp salt
2 tsp butter
2 tsp chopped garlic
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
¼ tsp cayenne pepper
8 cups heavy cream
Sauté garlic in butter in large pan. Add apple juice, 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.
Number of Servings: Yields one 8×8 and two 9×13 casserole dishes.
Preparation Time: More than an hour
1 comments:
We've used this recipe: http://www.topsecretrecipes.com/Romanos-Macaroni-Grill-Penne-Rustica-Recipe.html. The marsala, proscuitto, and rosemary is what makes this dish. This one also has shrimp. I made this once and then had it shortly after at Macaroni grill and it is spot on.
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