2.grilled chicken breastsmarinade in olive oil and garlic salt overnight, then grill on barbecue for best flavor
6stripsthick bacon
1lb.penne pasta1 box
1red bell peppersdiced
1 /3cupparmesan cheesegrated
1/4tsppaprika
1cupmozzarella cheese
Gratinata Sauce:
1tspbutter
1tspchopped garlic
1/4cupapple juice or marsala cooking wine
1tbspred wine vinegaromit if using marsala cooking wine
1/2cupchicken broth
1/2tspdijon mustard
1/2tspsalt
1/2tspchopped rosemary
pinchof cayenne pepper
2cupsheavy whipping cream
Instructions
Gratinata Sauce
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.
Pasta
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
Notes
When cooking pasta be careful not to overcook it. You want it to be al dente, slightly undercooked. It will continue to cook and soften up as the pasta dish bakes in the oven. If you over cook it you will end up with mushy pasta.
The original restaurant version does have shrimp but I leave it out as I have non shrimp lovers at our house. If you want shrimp, add in about 12 small, peel and devained shrimp. Add the shrimp in with the chicken and cook until it is pink.