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.
Enjoy!
Ingredients:
-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
Directions:
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
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