2 Tbsp Butter
2 Tbsp chopped garlic
1 Tbsp Dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup Marsala wine
1/4 tsp cayenne pepper
8 cups heavy cream
Saute butter, garlic , and rosemary until garlic begins to brown. Add
Marsala wine and reduce by one-third. Add remaining ingredients and
by half of original volume. Set aside
1 oz pancetta or bacon
18 each shrimp peeled and deveined
12 oz grilled chicken breast, sliced
4 1/2 cups of granita sauce
48 oz Penne Pasta, precooked
3 Tbsp pimentos
6 oz butter
1 Tbsp chopped shallots
1 pinch of salt and pepper
1 cups Parmesan cheese
1/2 tsp paprika
6 sprigs of fresh rosemary.
Saute pancetta until begins to brown.
Add butter, shallots, and shrimp.
Cook until shrimp are evenly pick but still translucent.
Add chicken, salt, pepper, and mix thoroughly.
Add granita sauce and 1/2 cup of Parmesan cheese and simmer until sauce thickens.
In a large bowl, combine shrimp and chicken mixture with precooked pasta.
Place this mixture into single serving dishes or one large
Top with remaining cheese and pimentos and sprinkle with paprika.
Bake at 475 for 10-15 minutes.
Remove and garnish with fresh rosemary sprig. Serves six.