Penne With Chicken, Prosciutto, Artichoke and Sun-Dried Tomatoes

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce).
  • Drain, and slice into thin strips.
  • Prepare sauce by melting butter in a large saucepan over medium/low heat. Add garlic and cook slowly until it just starts to brown. Add the prosciutto & shrimp and turn heat to high. Saute till meat is crisp and shrimp are browned. Spoon out shrimp; and add the Marsala and cook until sauce reduces by half. Add ingredients up to (including) cayenne pepper. Whisk until smooth, simmer on low heat for 10 minutes.
  • Meanwhile cook pasta according to package directions and drain.
  • Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.
  • Preheat oven to 500º. Pour into a 9 x 13 dish (or other very large shallow dish). Sprinkle with remaining cheese and paprika. Bake for 12 to 15 minutes or until top is lightly browned.
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