Chicken Penne Rustica

Ingredients:

• 3 Tablespoon butter
• 2 teaspoon minced garlic
• 3 Tablespoon white wine
• 2 cup heavy cream
• 1 cup grated parmesan cheese #1
• 0.5 cup milk
• 0.5 cup chicken broth
• 1 Tablespoon cornstarch
• 2 teaspoon rosemary
• 0.5 teaspoon salt
• 0.5 teaspoon dried thyme
• 0.25 teaspoon cayenne pepper
• 2 cup penne pasta, uncooked
• 1.5 cups shredded chicken
• 3 Tablespoon parmesan cheese #2

Directions:

Preheat oven to 450.  Melt butter over medium heat in a saucepan.  Add garlic and cook for 5 minutes, then add the wine and cook for another 5 minutes.  Add cream, Parmesan cheese #1, milk, chicken broth, cornstarch, rosemary, salt, thyme, and cayenne pepper. Stir well to combine.  Simmer for 10 minutes or until the sauce thickens.  While the sauce is cooking, cook the pasta al dente.  Once sauce has thickened, remove from heat and cover.  Drain pasta, then combine with sauce and cooked chicken.  Pour into a 8×8 foil baking dish and top with parmesan cheese #2.  Bake at 450 for 10-12 minutes until the top begins to brown.

Freezing Directions:

Follow assembly directions above but do not bake.  Cover tightly with foil, label, and freeze.  To serve: thaw in fridge.  Bake at 350 for 10 minutes, then increase to 450 and bake for another 10-12 minutes until the top begins to brown.