macaroni grill's penne rustica

Ingredients:

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)

½ pack thick bacon

48 oz. (3 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 salt

1 tsp chopped rosemary

¼ tsp cayenne pepper

8 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: Yields one 8x8 and two 9x13 casserole dishes.

Preparation Time: More than an hour, but well worth it!