Comments on: Friday Favorite – Macaroni Grill Penne Rustica

By: Barbara Jean Smith

Barbara Jean Smith — Mon, 08 Mar 2010 16:20:43 +0000

Well, I thought that I would leave you a note to let you know that this recipe was a huge hit!! I did make it for the kids’ formal dinner. I tripled the batch and other than the mistake of using fresh mozzerella….it turned out fabulous. Not even the picky eaters turned it away and we even served “seconds” for those that desired more. Served it with broccoli and garlic seasoned baguettes. Thank you for sharing this yummy recipe!!

By: Barbara Jean Smith

Barbara Jean Smith — Mon, 15 Feb 2010 19:02:28 +0000

Hi Leigh Anne…I have a question for you and your brain of wisdom. Our homeschool group is having their annual formal progressive dinner and we are in charge of the main dish this year. I am wondering if this recipe, or if you happen to know of another, would work for that. We are looking at feeding approx. 40 people. We ulitmately would love a recipe that tasted amazing (a must), was kind on the budget (prefered but not mandatory) and allowed us to make up in large quantities. Please help me oh amazing one, you are my only hope.

By: Leigh Anne

Leigh Anne — Thu, 04 Feb 2010 16:04:07 +0000

Heather,

Since there is not a ton of chicken in the recipe I’d leave the same amount of chicken and just add in some shrimp – yummy!!

By: Heather

Heather — Thu, 04 Feb 2010 15:35:44 +0000

I know that the one at Macaroni Grill has some shrimp too. Do you think if I add shrimp that I should reduce the chicken? Would it be good with shrimp do you think?

By: Mandi

Mandi — Mon, 01 Feb 2010 00:29:04 +0000

I just printed this recipe off! It looks way too good!! Thank you!

By: Karla @ It's The Little Things...

Karla @ It's The Little Things... — Sun, 31 Jan 2010 18:50:22 +0000

Ohh…you just made my husband a VERY happy man!

Thanks for sharing the recipe!

~Karla @ It’s The Little Things…

By: Kina

Kina — Wed, 23 Dec 2009 13:58:11 +0000

Okay – another one for the dinner rotation!!! Mine didn’t look as pretty as your pic but it was definitely a household hit! Here is what I did:
I put about 5 or 6 chicken breasts in a ziploc bag, shook in a heavy amount of garlic salt, added enough EVOO to heavily coat the breasts, zipped it closed, mushed the bag to distribute and put it in the fridge overnight.
Yesterday, I took them out and grilled them on the George Foreman.
I used a whole 12 oz pack of bacon minus a few strips that my son snatched to eat.
I only used one red bell pepper.
I only used a 16 oz pack of penne pasta.
I only used 32 oz of heavy cream for the gratinata sauce but the rest of the seasonings I used the amount listed (I used dried rosemary leaves since I didn’t have fresh)
I didn’t use paprika or cayenne pepper because I was out. We had enough for 3 adults plus we have leftovers for tonight to finish it off! Thanks so much. Can’t wait to try the next recipe!

By: Kina

Kina — Wed, 16 Dec 2009 21:25:47 +0000

I’m planning to try this next week since I got alot of pasta on sale at Winn Dixie. How much olive oil and garlic salt should I use for marinating? I plan to halve the recipe but I do want to use 6 boneless, skinless chicken breasts. I’m going to try and do them on the George Foreman grill. Wish me luck!!!

By: Cecily

Cecily — Mon, 14 Dec 2009 19:56:09 +0000

HA! I made it over the weekend and thought I’d tackle the whole recipe. I got one 9×13, one 7×11, and 2 8×8 pans. It’s extra delicious when you put a lot of mozz. on the top and let it get all crispy against the sides. It was a huge hit with the group I served it too.

By: Diana @ The Girl Creative

Diana @ The Girl Creative — Thu, 10 Dec 2009 17:33:24 +0000

I’m making this for dinner tomorrow night for some friends. I bought the ingredients from memory and bought sun-dried tomatoes instead of red peppers. Do you think it will still work? I’ve been dying to try this recipe too. I’m excited.

By: Cecily

Cecily — Wed, 09 Dec 2009 22:06:15 +0000

Making it this weekend. I’m salivating at the thought.

By: Carson

Carson — Wed, 25 Nov 2009 18:55:56 +0000

Just made this for the hubby last night for dinner!!!! It was amazing!!!!!!! thanks for posting this recipe and your website! love, love, love it! you’re great!

By: Kimberly Davis

Kimberly Davis — Thu, 19 Nov 2009 02:45:27 +0000

Ok, I made this for my mother-in-law’s birthday last Sunday! I also served a green salad and the garlic knots. For dessert I made the sour cream lemon pie. HOLY COW Leigh Anne, I was the ultimate hit with the kiddos, hubby and mil! Thanks for this site – I truly love it all and love how you do everything with excellence. Blessings….

By: Rachelle @ "Mommy? I'm Hungry!"

Rachelle @ "Mommy? I'm Hungry!" — Fri, 23 Oct 2009 00:42:18 +0000

Hello, I just found your blog, as I was googling images for Hawaiian Haystacks, my friend mentioned. I had never heard of them, and I saw your beautiful photo of it! Then I peeked around some, and found this delicious dish! Glad I found you! I’ve put your feed in my reader to follow along. =)

By: Happy Columbus Day! « The All-American Mom

Happy Columbus Day! « The All-American Mom — Mon, 12 Oct 2009 04:03:26 +0000

[...] and/or add some crusty bread. If you have a little more time and energy, this is one of my favorite pasta dishes. While you are explaining the significance of Mr. Columbus, your little ones can color [...]

By: Half Assed Kitchen

Half Assed Kitchen — Sat, 08 Aug 2009 03:29:43 +0000

This looks fabulous.

By: Leigh Anne

Leigh Anne — Fri, 17 Jul 2009 00:59:32 +0000

Debra,

If you are baking it right away it only needs 10-15 minutes because everything is cooked. It just needs to be heated up. If you have refrigerated or frozen it it will taken longer – one hour to cook if it is frozen. Thanks and glad you enjoy the blog!

By: Debra Garber

Debra Garber — Fri, 17 Jul 2009 00:55:35 +0000

By the way, I LOVE this blog! Wonderful recipes!!!

By: Debra Garber

Debra Garber — Fri, 17 Jul 2009 00:54:57 +0000

I am also wondering about the 10 minute baking time … is that just for the first 10 minutes and then uncover and bake at 350 for an additional hour? Thanks for your response.

By: Carole Lee Criddle

Carole Lee Criddle — Mon, 01 Jun 2009 23:27:16 +0000

Leigh Anne, it is Carole Lee again… I am trying out this dish tonight and questioning if it really only needs to bake for 10 minutes? Thanks.

By: Leigh Anne

Leigh Anne — Fri, 29 May 2009 16:34:06 +0000

Carole,

I think this recipe would be perfect for your conference. I have served it at a Young Women’s dinner and then for a Missionary Zone Conference and it was a big hit at both. I did add extra chicken for the zone conference though. We served it with a nice green salad and garlic bread. Good luck!

By: Carole Lee Criddle

Carole Lee Criddle — Fri, 29 May 2009 15:52:56 +0000

I am responsible for a youth conference in a few weeks and wondered if you thought that this recipe would appeal to teens? Also, what would you suggest as accompanyment? I think that I will try your taco/burrito bar for one of the needed meals. Thanks for your suggestions and recipes.

By: angela

angela — Fri, 15 May 2009 16:13:41 +0000

cant wait to try!!!!!

By: Sallie

Sallie — Mon, 04 May 2009 01:42:59 +0000

Just wanted to let you know I’m enjoying your recipes. We LOVE the coconut chicken and just tried this pasta tonight. It was delicious. Thanks again.

By: Jamie

Jamie — Thu, 08 Jan 2009 03:13:53 +0000

I am very interested in trying this recipe but again, have a question. 12 oz. of grilled chicken doesn’t seem like a lot of meet compared to how much pasta. Isn’t that the equivalent of about 1 1/2 cups? How many boneless chicken breasts do you think you use with this recipe and how much olive oil and garlic do you marinate them in overnight?

Thank you again for sharing and for you help.