Penne Rustica

This is my favorite meal. Period. I first tried something like it (same name, little different composition) at Macaroni Grill because of Mr. Jon Blevins accolades of tastiness. After that, I tried to duplicate it to my own standards and think it actually tastes better than the original (*note* I’m not making this for a customer, but for myself and am not skimping on any ingredients, ie. love). This is by no means a health meal. This is a guilty pleasure that I only fix once in a blue moon, but am always exceptionally pleased when I do so (and apparently so is Kelly).
This usually makes anywhere from 4-6 servings.


Ingredients:

• 5-6 breaded chicken strips
• ½ bag peel baby shrimp
• 1/3 stick of butter
• 8 thin slices of ham or an equal amount of pancetta or bacon
• Grated cheddar cheese
• Grated mozzarella cheese
• Grated parmesan cheese
• 1 large can of pizza sauce (any flavor)
• 1 box of penne pasta
• Minced garlic
• Olive oil
• Pizza seasoning (oregano, basil, thyme)
• Garlic salt
• Optional: Mushroom

Directions:
**Note** -- Try to time all steps so that they finish approximately at the same time. This makes for a hot and gooey meal when you plate it up.

Step 1:

1. Following the directions on your bag of chicken strips, put 5-6 good sized piece in the oven or deep fryer and start them cooking.
2. Once they are done, cut strips into small “fajita” sized pieces. (*Please remember the chicken is hot and will burn you. Use cautions when cutting.*)

Step 2:

1. Start a large pot of water boiling. Add a dash of garlic salt and a little olive oil.
2. Once a rolling boil is achieved, add the box of penne pasta.
3. Cook as noted on packaging for an al dente noodle.
4. Drain.

Step 3:

1. Cut up your ham/bacon/pancetta into small pieces.
2. In a small pan, add a liberal bit of olive oil and your butter.
3. Heat until the butter is melted.
4. Add shrimp and cook until thawed.
5. Add a large spoonful of minced garlic.
6. Cook until shrimp is done.
7. Add the can of pizza sauce to a sauce pan and start heating.
8. Once sauce is warm, add the contents of your small pan, another spoonful of olive oil, a liberal dash of seasonings and garlic salt, your ham/bacon/pancetta, (mushrooms if desired,) and cover. Let simmer over a low heat.

To plate:

1. On your plate/bowl first add a serving of the penne pasta.
2. Add on top of that a helping of mozzarella cheese.
3. Next add a serving of sliced chicken.
4. Pour a nice serving of the sauce over this.
5. Finally, add a serving of cheddar cheese and a good shake of parmesan on top.

Notes:
Once you’ve finished your meal, take your pasta, leftover chicken, and your sauce and put it together into a container. Mix thoroughly. Let it sit for a couple of days in the fridge. Microwave, adding a little water and olive oil, and serve with your three cheeses mixed in. This is actually better to me than the first go around, since the flavors in the container have had time to meld together. This can be frozen for a while, but i still recommend a few days in the fridge to let the flavors really mix before freezing.

If you use bacon, I recommend cooking it seperately and then adding it when you would the ham.

If you use mushrooms, I'd either go w/ the presliced canned kind or I'd buy a fresh box and cut them into either 1/2's or 1/4's.

Preferred drink: Long Island Ice Tea