Macaroni Grill's® Penne Rustica Copycat Recipe

For gratinata sauce :

2 Tbls butter
2 Tbls chopped garlic
1 Tbls Dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup marsala wine
¼ tsp cayenne pepper
8 cups heavy cream

For penne rustica

1 oz pancetta or bacon
18 shrimp, peeled, deveined
12 oz grilled chicken breast, sliced
4 ½ cups Gratinata Sauce, from the above
48 oz pre cooked penne pasta
3 Tbls pimentos
6 oz butter
1 Tbls chopped shallots
1 pinch salt, or to taste
1 pinch freshly-ground black pepper, or to taste
1 cup grated Parmesan cheese
½ tsp paprika
6 sprigs fresh rosemary

For the Gratinata Sauce:
Sauté butter, garlic, and rosemary until garlic begins to brown. Add marsala wine and reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

For the Penne Rustica:
Sauté pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper, and mix thoroughly. Add Gratinata Sauce and ½ cup of parmesan cheese and simmer until sauce thickens. In a large bowl, combine shrimp and chicken mixture with pre cooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475°F for 10 to 15 minutes. Remove and garnish with fresh rosemary sprigs.

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Macaroni Grill® Scaloppini di Pollo

Lemon Butter Sauce:
4 oz lemon juice
2 oz white wine
4 oz heavy cream
1 lb (4 sticks) butter
6 to 8 (3 oz) chicken breasts, pounded thin
oil and butter for sautéing chicken
1/2 to 3/4 cup flour, seasoned with salt and pepper, for dredging
6 oz pancetta, cooked
12 oz mushrooms, sliced
12 oz artichoke hearts, sliced
1 Tbsp capers
1 lb capellini pasta, cooked
chopped parsley, for garnish

To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by 1/3. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.

To make chicken and pasta: Cook pasta and drain. Heat a small amount of oil and 2 T of butter in a large skillet. Dredge chicken in flour and sauté in pan, turning once, until brown and cooked through. Remove chicken from pan and add to pan remaining ingredients. Heat until mushrooms soften and are cooked; add chicken back to pan.

To serve: Place cooked pasta on each plate. Add half of butter sauce to chicken mixture and toss. Taste and adjust, adding more sauce if needed. Place chicken mixture over pasta. Garnish with parsley. Alternately, mix pasta and chicken mixture together. Toss with butter sauce.