Penne Rustica

Melissa Franson

16 oz. whole wheat penne pasta
16 oz. smoked bacon, a good brand
12 oz. chicken breast, cut into small-medium chunks
1 large red bell pepper, diced
1 c. freshly grated Parmesan cheese
3 t. paprika
fresh rosemary, chopped
mozzarella cheese

Prepare topping as described above. Preheat oven to 450 degrees. Cook pasta according to package directions and begin cooking Grantinata sauce (below). Also, cook bacon until crisp and nicely browned. Let cool and then break into small pieces with your fingers. Combine grantinata sauce, cooked pasta, chicken, bacon, peppers, Parmesan and paprika in large mixing bowl. Spread in a 9 x 13 baking dish or 2 smaller baking dishes. Top with mozarella cheese and fresh rosemary. Bake at 450 degrees for 10 minutes.

Grantinata Sauce

2 t. butter
2 t. garlic, minced
1/2 Marsala wine (available at most well-stocked grocery stores, not Walmart.)
1/2 t. Dijon mustard, or dry mustard
1 t. salt
2 t. rosemary, finely chopped
1/4 t. red pepper
3 1/2 c. heavy cream (you can substitute up to 1 c. cream for whole milk if you desire.)