Friday, August 21, 2009

Macaroni Grill- Penne Rustica

Can't find or afford a babysitter on the weekends?
Well, you can still have a great meal with out spending the money to go out.
This dish is a Copy-Cat version from The Macaroni Grill.
I just made this the other day for a sweet girl from my church, who just had a baby.
It was a perfect meal to share since it makes enough for 2 pans.
You could also make the 2 pans, eat one then freeze the other for another night.
OR, you can half the recipe and make enough for one pan.
We had this pasta dish with a green salad and Italian bread.
My family loved this meal, there was not a noodle left in the pan.

Macaroni Grill - Penne Rustica
adapted from: your homebased mom

-8 to 10 grilled chicken breasts (marinate in 1/3 cup olive oil and 1 tbsp garlic salt overnight, then grill on barbecue for best flavor)
½ pack thick bacon (cooked and cut into pieces)
2 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 cup marsala wine OR 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 salt1 tsp chopped rosemary
¼ tsp cayenne pepper
6 cups heavy cream

Sauté 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 mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: two 9×13 casserole dishes.
Preparation Time: More than an hour

No comments: