Tuesday, August 20, 2013

Penne Rustica

There are many meals that we make at home that are based off of restaurant dishes. Perhaps one of our favorites is our version of Penne Rustica, which is based off the dish of the same name from Macaroni Grill. This dish is full of flavor and when made with milk, is reasonable in calories too. According to the Cook'n software calculation, this recipe, which serves six is only 378 calories per serving. For such a flavorful and satisfying dish, I feel like this is a great amount of calories. And with six servings, there is enough for dinner and leftovers for lunch.
Penne Rustica

2 tablespoons butter
2 tablespoons garlic chopped
3 tablespoons Marsala wine
2 1/4 cups milk
1 cup Parmesan cheese
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon Dijon style mustard
2 teaspoons chopped rosemary
1/2 teaspoon salt
1/2 teaspoon minced, fresh thyme
1/4 teaspoon cayenne pepper
2 ounces prosciutto chopped
2 chicken breasts
12 ounces penne prepared, al dente
3 tablespoons grated Parmesan cheese
1 teaspoon paprika
4 sprigs rosemary

Preheat oven to 500.

For the sauce: saute butter, garlic, and rosemary until garlic begins to brown.
Add Marsala and cook for 5 minutes. Add the milk, Parmesan cheese, chicken broth, cornstarch, mustard, rosemary, salt, thyme, and cayenne pepper. Whisk until smooth. Bring mixture to a simmer and keep it there for 10 minutes. Cover sauce and remove from heat.

Grill chicken until cooked through. (I frequently use my grill pan and a bit of liquid smoke, when the weather doesn't permit grilling outside.

For the Penne Rustica: in a glass or ceramic dish, combine pasta, chicken and prosciutto.
Add sauce and stir. Top with Parmesan Cheese and Paprika.
Bake for 10-12 minutes, or until top is browned.
Remove from oven. Garnish with fresh rosemary sprigs, if desired.

You can always split the dish between several ramekins and make it as individual dishes as well.


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