Penne Rustica

By BuffieBelinda

Ingredients

• 1 bag pre-grilled chicken (or 3-4 grilled chicken breasts cut into cubes or slices)
• 6 slices of bacon or 6 oz pancetta or prosciutto cut into small pieces (or cheat and use precooked bacon pieces)
• 6-8 precooked frozen shrimp (optional)
• 1/4 cup chopped red onion or 1 shallot
• 1 lb. penne pasta (precooked to al dente)
• 1 cup finely shredded parmesan cheese
• 1 cup finely shredded mozzarella cheese
• 4 TBSP butter
• 1 TBSP minced garlic
• 1 cup Sherry wine (not as good if you substitue with white wine)
• 4 cups heavy cream (do not substitute)
• 1 TBSP Dijon mustard
• 1 tsp chopped fresh rosemary
• 1/4 tsp cayenne pepper
• 1/2 tsp paprika

Preparation

Step 1

Sauce:
1. Sauté garlic and rosemary on medium heat in 2 TBSP butter until tender. Abouit 2 minutes.
2. Add wine and reduce by a third.
3. Add cream, mustard, and cayenne pepper and simmer until reduced by half.
4. Lower heat, add parmesan cheese and stir until melted.
5. Set aside.

Rustica:

1. Preheat oven to 475°
2. Sauté bacon on medium high heat until it begins to brown and crisp.
3. Add onion and cook until translucent.
4. Add chicken, shrimp, and remaining butter and heat thoroughly.
5. In the same pot the penne was cooked, add all other ingredients, along with sauce, and stir until well combined.
6. Pour into 4 single serving ramekins, or large casserole dish.
7. Sprinkle with mozzarella cheese and paprika.
8. Bake 10 minutes until golden brown and bubbling.
9. Let stand 5 minutes before serving.