3 tablespoons butter
2 tablespoons minced garlic
3 tablespoons Marsala wine
2 cups heavy cream
1 cup grated Parmesan cheese
1/2 cup milk
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon Grey Poupon Dijon mustard
2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/2 teaspoon minced fresh thyme
1/4 teaspoon ground cayenne pepper
1 pound penne rigate pasta, cooked
12 medium shrimp, peeled and deveined
2 skinless chicken breasts fillets
1/2 cup (about 2 ounces) thick-sliced smoked prosciutto, chopped
3 tablespoons grated Parmesan cheese
1 1/2 teaspoons paprika
12 sliced pimentos
4 sprigs rosemary
1. Preheat barbecue grill to high.
2. Prepare gratinata sauce by melting 3 tablespoons of butter over
medium/low heat. Add the garlic and sweat it for about 5 minutes. Be sure the garlic doesn't brown. Add the Marsala wine and cook for another 5 minutes. 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 it's thick. Cover sauce and remove it from the heat.
3. Cook pasta following directions on the package (7 to 9 minutes in boiling water). You want the pasta tender, but not mushy (al dente). Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breasts a bit with a kitchen mallet to make them a uniform thickness. Rub chicken with olive oil, then sprinkle on a bit of salt. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.
5. Grill chicken for 5 to 6 minutes per side. Grill shrimp for 2 minutes per side. When chicken is done, slice each breast into strips.
6. Preheat oven to 500 degrees F. Build each dish in a large, shallow
baking dish. Or you can use a 9-inch glass or ceramic pie plate. Load 3 cups of pasta into each baking dish. Add one-quarter of the chicken, 3 shrimp and 2 tablespoons of prosciutto onto each serving. Spoon 3/4 of a cup of gratinata sauce on each serving and toss to coat. Combine 3 tablespoons of grated Parmesan cheese with 1 1/2 teaspoons paprika, then sprinkle about 1 tablespoon of this mixture over the top of each serving. Bake the dishes for the 10 to 12 minutes, or until tops begin to brown. Arrange three pimentos on the top of each serving, then jab a sprig of rosemary into the center and serve.