Romano's Macaroni Grill Penne Rustica By Todd Wilbur

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 3 tablespoons butter
• 2 tablespoons minced garlic
• 3 tablespoons
• 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
• 3 tablespoons grated parmesan cheese
• 1 1/2 teaspoons paprika
• 12 sliced pimientos
• 4 sprigs rosemary

Recipe

• 1 preheat bbq grill to high.
• 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 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 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 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 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 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 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 i do not know the prep time, as i have just received this recipe. if anyone attempts it before me, please edit my guess.