Tuesday, March 9, 2010

Penne Rustica

Just found this recipe and it sounds yummy.  I might actually make it one day.  I thought I would share in case any of you would like to make it too.


1/2 pound grilled chicken breast
7-8 slices of thick cut bacon
24 oz (1 1/2 boxes) penne pasta
1 large red bell pepper- diced
1/2 cup grated parmesan cheese
1/4 tsp paprika

Gratinata Sauce:
1 tsp chopped garlic
1 cup marsala wine OR (if you don't cook with wine, you can use this as a substitute:
3 TBSP apple juice + 1 tbsp red wine vinegar + enough chicken broth to equal 1/2 cup
1/2 tsp dijon or dry mustard
1/2 tsp salt
1/2 tsp chopped rosemary
1/8 tsp cayenne pepper
4 cups heavy cream


Chop bacon and cook in large pan. Once it's cooked, remove bacon and drain all but about 1 tsp of grease. Saute garlic in bacon grease briefly. Add marsala wine (or your substitute), mustard, salt, rosemary, cayenne pepper, and heavy cream. Cook pasta according to directions. 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 2 - 9x13 pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. (doesn't need long since it's everything is already cooked)

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

Since this makes 2 9 x 13 pans, wouldn't this make a great meal to make for yourself and for someone else?

1 comment:

Stacy said...

You know the way to my heart....just talk about food. Can't wait to try it out! Yum!