Penne Rustica

(Makes 2 large pans, recipe can be frozen and/or halved as well)

12 oz Grilled Chicken cut into small strips (Marinate in Olive Oil about 3/4 cup & Garlic Salt over night in ziplock, then grill on bbq or cook in pan)
½ pack of Bacon
48 oz (3 boxes of Penne Pasta)
2 Large Red Bell Peppers, diced
1 Cup grated Parmesan Cheese
½ Tsp Paprika
Enough Mozzarella Cheese to cover tops

Gratinata Sauce

2 Tsp butter
2 Tsp Chopped Garlic
1/3 Cup Apple juice plus enough chicken broth to equal 1 Cup.
1 Tsp Dry Mustard or Dijon
1 Tsp Salt
1 Tsp chopped Rosemary
¼ Tsp Cayenne Pepper
8 cups Heavy Cream

Directions -

Have chicken cooked and ready.

Saute garlic and butter in large pan. Add apple juice, dry or Dijon mustard, salt, rosemary, cayenne, and heavy cream.

Cook Pasta and Bacon and set aside.

Combine sauce, cooked chicken, pasta, red peppers, cooked bacon, Parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with Rosemary and Mozzarella cheese.
Bake 475 for 10 min. If frozen, thaw in fridge the day of cover with foil and bake at 375 for 1 hour. Remove foil the last 15 min.

by Alicia Warnock