Not-Quite CopyCat Penne Rustica from Macaroni Grill
Adapted from Girl Who Ate Everything
Yield – 8 servings
Preparation Time – 30 minutes
Cooking Time – 20 minutes
Ingredients
Gratinata Sauce
- 1 teaspoon butter ($.03)
- 1 teaspoon chopped garlic ($.10)
- 1/2 teaspoon Dijon mustard ($.02)
- 1/2 teaspoon dill ($.05)
- 1/2 cup marsala cooking wine ($.75)
- 4 cups heavy cream ($1)
Penne
- 9 raw shrimp, peeled and deveined ($2)
- 2 small grilled chicken breasts, diced ($2)
- 1/4 cup butter ($.40)
- 1 small white onion, chopped ($.20)
- Salt and pepper
- 12-16 ounces penne pasta, cooked ($.50)
- 2 red bell peppers, chopped ($.66)
- 1/2 cup parmesan cheese ($.75)
- 1 cup shredded mozzarella cheese ($1)
- 1/4 teaspoon paprika ($.02)
Directions
- To make the gratinata sauce, melt the butter in a medium saucepan or skillet with a rim. Whisk in the chopped garlic, mustard and dill. Pour in the marsala cooking wine and then whisk in the cream. Let simmer over low heat and let reduce by half.
- Cook the pasta and chicken if needed.
- In another saucepan or skillet, saute the shrimp and chicken with the butter and onion. Add a little salt and pepper. Once the gratinata sauce has reduced, add it into the skillet or saucepan with the chicken and shrimp. Let simmer for 5-10 minutes, allowing flavors to mingle.
- Preheat oven to 400.
- In a 9×13 inch baking dish, toss the cooked penne pasta and red bell peppers. Pour in the saucyt chicken-shrimp mixture and toss gently. Top with the Parmesan cheese and mozzarella cheese.
- Bake in the preheated for 20 minutes, or until bubbling and cheese has melted and begun to brown.
- Sprinkle paprika on top before serving.
- Serve Not-Quite CopyCat Penne Rustica.
Read more: http://www.5dollardinners.com/copycat-penne-rustica/#ixzz38rhl0WQB
