Macaroni Grill's Penne Rustica

I got this recipe from my sister and can't wait to try it this week.  This recipe is definitely sized for a crowd, though, so I'm sure I will half it at least!

12 oz grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill for best flavor)

1/2 pack thick bacon

48 oz. penne pasta

2 large red bell peppers, diced

1 cup grated parmesean cheese

1/2 tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine (or 1/3 cup apple juice + 2 Tbsp red wine vinegar + enough chicken broth to = 1 cup)

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

1/4 tsp cayenne pepper

8 cups heavy cream

Saute garlic in butter in large pan.  Add wine, mustard, salt, rosemary, cayenne pepper, and cream.

Cook pasta according to directions on package.  

Cook bacon and chop.

Cut chicken into large bite-size pieces.

Combine sauce, pasta, chicken, bacon, bell peppers, cheese, and paprika, and mix thoroughly.

Spread in pan(s).

Top with fresh rosemary and shredded mozzarella cheese. (Can be frozen at this point)

Bake at 475 for 10 minutes. (If frozen, thaw in refrigerator the day of.  Cover with foil and bake at 375 for 1 hour.  Remove foil during final 15 minutes of baking time.)

Yield: 1 8x8 and 2 9x13 casserole dishes.