Romano's Macaroni Grille Penne Rustica

Ingredients

GRATINATA SAUCE

• 3 tablespoons butter
• 2 tablespoons minced garlic
• 3 tablespoons marsala wine
• 2 cups heavy cream
• 1 cup grated parmesan cheese
• 1/2 cup milk
• 1/2 cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon Grey Poupon Dijon Mustard
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh thyme
• 1/4 teaspoon ground cayenne pepper
• 1 lb penne rigate, cooked
• 12 medium shrimp, peeled and deveined
• 2 skinless chicken breasts
• 1/2 cup about 2 ounces thick-sliced prosciutto, chopped

TOPPING

• 3 tablespoons grated parmesan cheese
• 1 1/2 teaspoons paprika

GARNISH

• 12 sliced pimientos
• 4 sprigs rosemary

Directions

1. 1

   Preheat bbq grill to high.

2. 2

   Prepare gratinata sauce by melting 3 tbls of butter over medium/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover sauce and remove from heat.

3. 3

   Cook past following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mush (al dente). Strain pasta and set it aside when it's done.

4. 4

   Pound the thick end of your chicken breast a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.

5. 5

   Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.

6. 6

   Preheat oven to 500 degrees. Build each dish in a large shallow baking dish. Or you can use a 9 inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one quarter of the chicken, 3 shrimp, and 2 tbls of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tbls of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbls of this mixture over the top of each serving. Bake the dishes for 10-12 minutes, or until tops begin to brown. Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center an serve.

7. 7

   I do not know the prep time, as I have just received this recipe. if anyone attempts it before me, please edit my guess.