Penne Rustica

I’ve tasted this dish at Macaroni Grill Restaurant. This pasta had whole shrimp, grilled chicken and pancetta in rich Parmesan rosemary cream sauce. I tried to create this dish again but I lighten it up without compromising on the taste.

Instead of using pancetta I used Canadian Ham/bacon and as for the cream I used fat free half and half and for the pasta I used whole wheat penne pasta. Despite of all the changes I made, this turned out really delicious.

Ingredients :

1/2 box of whole wheat penne pasta
1 piece chicken breast - sliced thinly
10 shrimp - shell and devein
2 slices of Canadian bacon/ham - chopped roughly (optional)
2 pcs of roasted red peppers - diced
1/4 cup grated parmesan cheese
a handful of grated cheddar cheese
1/4 of paprika
chopped parsley (garnish)

Cream Sauce

1 tsp butter
2 cloves of garlic - chopped
1/4 cup Marsala wine (you can replace this with chicken stock)
1 tsp Dijon mustard
1 tsp chopped rosemary
1/2 tsp cayenne pepper

1 tsp salt
2 cups low fat half & half (you can use heavy cream)

1. Cook pasta according to the instructions on the box and set aside.
2. In a large pan saute garlic and butter until lightly brown. Add Marsala wine, mustard, salt, rosemary, cayenne pepper and half and half. Cook until the sauce reduce to half.
2. In a different pan heat up some olive oil. Saute ham, chicken until chicken is half cook. Add in shrimp and stir fry for a minute.
3. Add in sauce, cooked pasta, peppers, Parmesan cheese, and paprika and mix thoroughly. Spread in baking dish. Sprinkle the top with some cheddar cheese, Parmesan cheese and paprika.
4. Bake 425 degree F oven for 15 minutes. Sprinkle with some chopped parsley and serve warm.