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!

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