PENNE RUSTICA
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.
PENNE RUSTICA
A delicious pasta dish very similar to what you will get in Macaroni Grill®!
Provided by Star40852
Categories Main Dish Recipes Pasta Chicken
Time 1h15m
Yield 8
Number Of Ingredients 21
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl; mix in shrimp and prosciutto.
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush olive oil over chicken breasts and season with salt and pepper. Grill until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes per side. Cool briefly before slicing into strips. Add to the penne mixture.
- Preheat the oven to 500 degrees F (260 degrees C).
- Prepare the sauce by melting butter over medium-low heat. Add garlic, cover, and cook until softened but not browned, about 5 minutes. Pour in Marsala wine and cook for 5 minutes. Stir in heavy cream, Parmesan cheese, milk, chicken broth, cornstarch, mustard, rosemary, thyme, salt, and cayenne pepper. Bring sauce to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
- Pour sauce over the penne mixture and mix well. Transfer to a 9x13-inch baking dish. Sprinkle Parmesan cheese and paprika over the top.
- Bake in the preheated oven until the top slightly browns, 10 to 12 minutes.
Nutrition Facts : Calories 635.5 calories, Carbohydrate 47.1 g, Cholesterol 187.9 mg, Fat 36.6 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 20.5 g, Sodium 753.4 mg, Sugar 3.4 g
RUSTIC CHICKEN - {POLLO RUSTICO} RECIPE
Provided by á-174942
Number Of Ingredients 13
Steps:
- Place the eggplant in a colander. Sprinkle with salt and let stand for 1 hour. Rinse and dry well. In a skillet, heat 1/4 cup peanut oil. Add the eggplant and saute until soft, about 6 to 7 minutes. Add more oil as needed. Set the eggplant aside. In a heavy, heatproof 9-inch casserole, saute the pancetta over medium heat until it begins to brown. Add the onion and saute until soft. Add the garlic and continue cooking until garlic is soft. Remove the ingredients to a dish and set aside. Heat the olive oil in the casserole, add the chicken breasts, and brown slowly on each side. Sprinkle with salt and pepper. Add the reserved pancetta mixture along with the wine, tomatoes, and basil and stir to blend well. Cover the casserole and cook the chicken slowly for 45 minutes. Add the eggplant and cook 5 minutes more. Remove the chicken breasts to a cutting board and cut in half. Serve the chicken with the vegetable mixture spooned over the top. This recipe yields 4 servings.
RUSTIC ITALIAN CHICKEN
Savory chicken thighs are slow cooked to perfection along with fresh vegetables and Italian seasoning. A simple recipe that requires little effort or time in the morning, ready and waiting for you when you come home after a long day.
Provided by Red Gold
Categories Trusted Brands: Recipes and Tips RED GOLD®, Inc.
Time 6h20m
Yield 6
Number Of Ingredients 10
Steps:
- Spray slow cooker with cooking spray. Place chicken in slow cooker and top with remaining ingredients, except pasta and garnish.
- Cover and cook on LOW for 6 to 8 hours. Serve chicken over pasta and garnish with cheese and parsley.
- Garnish Options: Parmesan cheese and chopped fresh Italian parsley.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 40.9 g, Cholesterol 85.1 mg, Fat 15.9 g, Fiber 5.9 g, Protein 31.6 g, SaturatedFat 4.4 g, Sodium 608.1 mg, Sugar 10.8 g
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