Penne Rustica

Yields: 4 servings | Recipe by Todd Wilbur (Top Secret Recipes)

Ingredients:

Sauce:

3 tbsp butter

2 tbsp minced garlic

3 tbsp marsala cooking wine

2 cups heavy cream

1 cup grated parmesan cheese

½ cup milk

½ cup chicken broth

1 tbsp cornstarch

1 tbsp Dijon mustard

2 tsp minced fresh rosemary

½ tsp salt

½ tsp minced fresh thyme

¼ tsp ground cayenne pepper

Pasta: 1 lb penne rigate pasta

2 skinless chicken breast fillets

12 medium shrimp, peeled and deveined

Olive oil

Salt

Pepper

½ cup (about 2 ounces) thick-sliced smoked prosciutto, chopped

Topping:

3 tbsp grated Parmesan cheese

1.5 tsp paprika

Steps:

1. Preheat your barbecue grill to high.

2. Prepare the gratinata sauce by melting 3 tbsp of butter in a medium saucepan over medium/low heat. Add the garlic and sweat it for about 5 minutes, making sure the garlic doesn't brown.

3. Add the marsala wine and cook for another 5 minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring the mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover the sauce and remove it from the heat.

4. Cook the pasta al dente following directions on the package. Strain and set aside.

5. Pound the thick end of your chicken breasts with a kitchen mallet to make the breasts a uniform thickness. Rub the chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.

6. Grill the chicken for 5 to 6 minutes per side. Grill the shrimp for 2 minutes per side. When the chicken is done, let it rest for a few minutes, and then slice each breast into strips.

7. Preheat your oven to 500° F. Add cooked pasta to 9-inch glass baking dish, then add the chicken, shrimp, and prosciutto. Cover with sauce, and lightly toss to combine. Add parmesan cheese and paprika. Bake for 10-12 minutes, or until the tops begin to brown.