Copycat Macaroni Grill’s Penne Rustica

• Meat

  • 6 oz Chicken breasts
  • 1/2 oz Pancetta or bacon

• Seafood

  • 9 Shrimp, raw

• Produce

  • 1/2 tsp Dill
  • 1 tsp Garlic
  • 1/2 tsp Rosemary
  • 1/2 tsp Shallot

• Condiments

  • 1/2 tsp Dijon mustard

• Pasta & Grains

  • 8 oz Penne pasta, cooked

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1/4 tsp Paprika
  • 1 pinch Salt and pepper

• Dairy

  • 10 tsp Butter
  • 4 cups Heavy cream
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/2 cup Marsala cooking wine

Found on the-girl-who-ate-everything.com

Ingredients

• 1 teaspoon butter
• 1 teaspoon chopped garlic
• ½ teaspoon Dijon mustard
• ½ teaspoon dill
• ½ teaspoon chopped rosemary
• ½ cup marsala cooking wine
• ⅛ teaspoon cayenne pepper
• 4 cups heavy cream
• ½ ounce pancetta or bacon (I used an ounce which was 1 strip of bacon for me)
• 9 raw shrimp, peeled and deveined
• 6 ounces grilled chicken breasts, sliced (1 large breast or 2 small)
• 8-12 ounces penne pasta, cooked
• 3 Tablespoons butter
• ½ teaspoon chopped shallot
• pinch salt and pepper
• ½ cup parmesan cheese
• ¼ teaspoon paprika
• (optional) 3 sprigs fresh rosemary (for garnish)

Directions

• For Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown.
• Add Marsala wine and reduce by one-third.
• Add remaining ingredients, reduce by half of the original volume. Set aside.
• For Penne Rustica: Saute pancetta or bacon until it begins to brown.
• Add butter, shallots, and shrimp.
• Cook until shrimp are evenly pink but still translucent.
• Add chicken, salt, pepper, and mix thoroughly.
• Add gratinata sauce and ¼ cup parmesan cheese.
• Simmer until sauce thickens.
• In a large bowl, combine shrimp and chicken mixture with the cooked pasta.
• Pour into a large casserole dish or roaster.
• Sprinkle with ¼ cup more parmesan cheese and sprinkle with paprika.
• Bake at 475 degrees for 10 to 15 minutes.
• Remove and garnish with fresh rosemary sprig.