PENNE RUSTICA
This Copycat Macaroni Grill Penne Rustica is restaurant quality food at home! Creamy and comforting, this is a great family meal to share.
Provided by Leigh Anne Wilkes
Categories Pasta Main Dish
Time 45m
Number Of Ingredients 17
Steps:
- Sauté garlic in butter in large pan
- Measure apple juice in a measuring cup. Add the red wine vinegar and enough chicken broth to equal 1/3 cup.
- Add apple juice mixture, mustard, salt, rosemary, cayenne pepper, and heavy cream. Allow it to warm but not boil.
- In another pan, cook pasta according to directions
- Cook bacon in a frying pan until crisp.
- Slice cooked chicken into medium-bite size pieces
- Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly
- Spread in pans
- Top with some additional chopped rosemary and mozzarella cheese
- Bake @ 475 for 10 minutes
Nutrition Facts : Calories 480 kcal, Carbohydrate 37 g, Protein 21 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 111 mg, Sodium 312 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
COPYCAT MACARONI GRILL'S PENNE RUSTICA RECIPE - (4.4/5)
Provided by sltaylor
Number Of Ingredients 21
Steps:
- Gratinata Sauce: Saute butter, garlic, and rosemary until garlic begins to brown. Add Marsala wine and reduce by one-third. Add remaining ingredients, reduce by half of the original volume. Set aside. Penne Rustica: Saute pancetta or bacon until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add gratinata sauce and 1/4 cup parmesan cheese. Simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with the cooked pasta. Pour into a large casserole dish or roaster. Sprinkle with 1/4 cup more parmesan cheese, pimientos and sprinkle with paprika. Bake at 475°F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprig.
PENNE RUSTICA
A delicious pasta dish very similar to what you will get in Macaroni Grill®!
Provided by Star40852
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
- Preheat the oven to 500 degrees F (260 degrees C).
- Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
- Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
- Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 47.1 g, Cholesterol 187.9 mg, Fat 36.6 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 20.5 g, Sodium 753.4 mg, Sugar 3.4 g
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