Penne Rustica

If you want to create something that will amaze your family and endear them to you forever, you have to give this a try. The pasta with chicken and shrimp, along with a creamy sauce that is packed full of flavor is a winning combination! The layers of flavor are so deep that it is a little bit of heaven right on your plate. Someone special deserves a special meal and this is one of the very best!

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Penne Rustica

1 lb Penne pasta, cooked
12 large shrimp, cooked and shelled
8 oz. chicken breasts, grilled and sliced
2 oz. prosciutto, chopped
Sauce:
3 T butter
2 T garlic, minced
3 T Marcella cooking wine
2 c heavy cream
1 c Parmesan cheese, grated
1/2 c milk
1/2 c chicken broth
1 T corn starch
1 T Dijon mustard
2 tsp. fresh rosemary, minced
1/2 tsp. salt
1/2 tsp. fresh thyme, minced
1/4 tsp. cayenne pepper

Cook pasta according to package instructions. Prepare chicken and shrimp and set aside. For the sauce, in a heavy pot on your camp stove melt butter and add garlic, sweat for 5 minutes. Be careful not to brown or burn it. Add Marcella and cook another 5 minutes. Add remaining ingredients and whisk until smooth. Simmer for 10 minutes until thick and creamy.

Place the cooked pasta in the bottom of a 12″ Dutch oven. Next, layer the chicken and shrimp on top. Sprinkle the Prosciutto over the top and then top with the sauce. Finish with a topping of 3 T grated Parmesan cheese mixed with 3/4 tsp. paprika. Bake at 350 until bubbly and heated through, about 30 minutes.

Source:  3GuysOutside

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5.0 from 1 reviews
Penne Rustica
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Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
If you want to create something that will amaze your family and endear them to you forever, you have to give this a try. The pasta with chicken and shrimp, along with a creamy sauce that is packed full of flavor is a winning combination! The layers of flavor are so deep that it is a little bit of heaven right on your plate. Someone special deserves a special meal and this is one of the very best!
Ingredients
  • 1 lb Penne pasta, cooked
  • 12 large shrimp, cooked and shelled
  • 8 oz. chicken breasts, grilled and sliced
  • 2 oz. prosciutto, chopped
  • Sauce:
  • 3 T butter
  • 2 T garlic, minced
  • 3 T Marcella cooking wine
  • 2 c heavy cream
  • 1 c Parmesan cheese, grated
  • ½ c milk
  • ½ c chicken broth
  • 1 T corn starch
  • 1 T Dijon mustard
  • 2 tsp. fresh rosemary, minced
  • ½ tsp. salt
  • ½ tsp. fresh thyme, minced
  • ¼ tsp. cayenne pepper
Instructions
  1. Cook pasta according to package instructions. Prepare chicken and shrimp and set aside. For the sauce, in a heavy pot on your camp stove melt butter and add garlic, sweat for 5 minutes. Be careful not to brown or burn it. Add Marcella and cook another 5 minutes. Add remaining ingredients and whisk until smooth. Simmer for 10 minutes until thick and creamy.
  2. Place the cooked pasta in the bottom of a 12" Dutch oven. Next, layer the chicken and shrimp on top. Sprinkle the Prosciutto over the top and then top with the sauce. Finish with a topping of 3 T grated Parmesan cheese mixed with ¾ tsp. paprika. Bake at 350 until bubbly and heated through, about 30 minutes.

 

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Comments

  1. Nice recipe! Amazing <3

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