Ok, so I found my real recipe after digging for it for a friend. The one I had posted didn't taste the same....this one is so much better and I encourage you to try it!
Gratinata Sauce:
3T butter
2T minced garlic
3T Marsala wine
2 c heavy cream (lighten it up by using fat free half n half)
1 c Parmesan cheese
1/2 c milk
1/2 c chicken broth
1 T cornstarch
1 T Grey Poupon Dijon mustard
2 t minced fresh rosemary
1/2 t salt
1/2 t minced fresh thyme
1/4 t ground cayenne pepper
1lb penne rigate pasta, cooked
12 med shrimp, peeled and deveined (I have left this out before)
2 skinless chicken breast fillets
1/2 c (2 oz thick-sliced smoked prosciutto, chopped)
Topping
3 T grated Parmesan cheese
1 1/2t paprika
Garnish 12 sliced pimentos (I rarely do this)
4 sprigs of rosemary
Instructions:
Prepare sauce by melting butter over med/low heat. Add garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the Marsala wine and cook for another 5minutes. Add the remaining ingredients for the sauce and whisk well until smooth. Bring mixture to a simmer and keep it there for 10 minutes or until thick. Cover sauce and remove from heat.
Cook pasta al dente. Strain and set aside when done.
Pound the thick end of your chicken breasts to make uniform in thickness. Rub with olive oil, then sprinkle on a bit of salt and pepper. Skewer shrimp and season the same way.
Grill chicken for 5-6 min per side. Grill shrimp 2 min per side. Slice chicken into strip across grain. (I sometimes just cook the chicken in a skillet).
Preheat oven to 500. Place in pasta in baking dish(es) dividing the meat and prosciutto on each.
Divide sauce between the dishes and toss to coat. Sprinkle with Parm. cheese and paprika. Bake for 10-12 min or until top browns. Garnish if you want with rosemary. Serve immediately.
