This is a copycat of the Macaroni Grill’s penne rustica. Usually I only make this for company, as we don’t normally eat fattening, goopy stuff like this on a daily basis. It is a nice dish for a special occasion though. I usually serve it as a side dish to accompany some baked chicken, a veggie, and a nice salad. I like that I can make it ahead, then just stick it in the oven to bake with no fuss or muss. You can use leftover chicken, shrimp, or both. Personally I like to double up on the shrimp and skip the chicken, but that’s just me.
1 cooked chicken breast seasoned with salt & pepper, cut in cubes.
12-16 cooked, medium sized shrimp
1 lb cooked penne pasta
3 Tbsp butter
2 Tbsp crushed garlic
1 cup fresh, grated Parmesan cheese
1 cup milk
1 teaspoon chicken bouillon
1 Tbsp cornstarch
1 Tbps Grey Poupon or similar mustard
1/2 tsp salt
1/4 tsp each thyme, basil & pepper
1/2 cup cooked bacon or proscuitto
Sprinkle of Parmesan and paprika
Cook pasta until al dente and drain. Sweat the garlic in the butter, but don’t let it brown. Stir in all the rest of the ingredients, cooking and stirring over medium heat until the cheese is melted and the sauce is smooth. Mix everything together and place in a 9 X 13 pan. Sprinkle the top with a little Parmesan cheese and paprika for color. Bake at 500 degrees for 10-12 minutes.