Penne Rustica (R.S. Christmas Dinner)

1 lb Penne Pasta

2 Boneless Skinless Chicken Breasts

1/2 c (2 oz) chopped Prosciutto (or you can use bacon)

Gratinata Sauce: 

3 T Butter

2 T minced garlic

1 1/2 T red wine vinegar

2 c heavy whipping cream

1/2 c milk

1/2 c chicken broth

1 T Dijon mustard

2 tsp fresh minced rosemary

1/2 tsp salt

1/2 tsp fresh minced thyme

1/4 tsp cayenne pepper

1 c grated parmesan cheese

1 T cornstarch



3 T grated parmesan cheese

1 1/2 tsp paprika


Place uncooked chicken in zip lock bag. Pound til uniform in thickness. Add 2 T olive oil, dash salt and pepper to bag. Coat chicken

Grill chicken til cooked through (on barb. or in pan). Cover with foil. Let rest 10 minutes. Slice thinly.  Set aside.


* Sauce: Melt 3 T butter over medium heat. Add minced garlic and allow to sweat 5 minutes (not brown). Add remaining ingredients (except cheese). Whisk until smooth. Bring to low boil. Simmer 10 min. til thick. Gently add chicken, bacon (prosciutto) and cooked pasta (do not overcook pasta).


Grease 9X 13 pan. Pour mixture.

In small bowl, combine 3 T parmesan cheese and paprika. Sprinkly over pasta mixture.

Bake 10-12 min. 475 til top begins to brown.

Note: You can use some half and half for part of the heavy cream. If you like more sauce, use 1 1/2 recipe of sauce only.


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