penne rustica

This is one of my FAVORITE pastas to make! It's very flavorful and just pretty much delicious! This looks like alot of ingredients but its actually pretty easy to put together!

The Goods:

3 T. butter

2 T. minced garlic

1 T. Marsala wine (I use chicken broth)

1/2 tsp. minced thyme

1/2 tsp. salt

1/4 tsp. ground cayenne pepper

2 c. heavy cream

1 c. grated parmesan cheese

1/2 c. milk

2 tsp. minced rosemary

1/2 c. chicken broth

1 T. cornstarch

1 T. dijon mustard

1 lb. penne pasta

1/2 c. (2 oz.) thick sliced smoked prosciutto (I usually just use bacon)

2 boneless, skinless chicken breasts

Topping:

3 T. grated parmesan cheese

1 1/2 tsp. paprika

1-Start cooking noodles, then drain and set aside. Also, start cooking bacon.

2-Prepare sauce by melting 3 T. butter over medium low head. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the Marsala wine (or chicken broth) and cook for another 5 min. Add the remaining ingredients for the sauce--except chicken, bacon and pasta--and whisk well until smooth. Bring mixture to s simmer and keep it there for 10 minutes or until its think.

3-Cover sauce and remove it from heat.

4-Rub chicken breasts with olive oil, sprinkle with salt and pepper and grill from 5-6 min each side (I usually just cook it on the George Forman) then slice into strips.

5-Preheat oven to 500 degrees. In a 3 qt casserole dish layer the cooked noodles, chicken, prosciutto (bacon) and then drizzle the sauce over top. Toss to coat!!

6-For the topping, combine the Parmesan and paprika and sprinkle evenly over top.

7-Bake at 500 for 10-12 minutes until top begins to brown.

Serve with a side salad and french bread and ENJOY!!