Romano's Macaroni Grille Vodka Rustica Chicken

INGREDIENTS:
(Gratinata Sauce)
3 tbsp. butter
2 tbsp. garlic, minced
3 tbsp. marsala wine (I didn't have any, so I used cranberry juice) :)
2 cups heavy cream
1 cup grated Parmesan chese
1/2 cup milk
1/4 cup vodka
1/4 cup water
1/2 tsp chicken bouillion
1 tbsp. cornstarch
1 tbsp Dijon mustard (I didn't have any, so I used ground mustard)
2 tsp fresh rosemary, minced
1/2 tsp salt
1/2 tsp fresh thyme, minced
1/4 tsp cayenne pepper, ground
1 lb. cooked penne rigate
12 medium shrimp, peeled and deveined
2 boneless, skinless chicken breasts
1/2 cup prosciutto, thick-sliced, chopped (I hate prosciutto, so I omitted this altogether)

(Topping)
3 tbsp grated Parmesan cheese
1 1/2 tsp paprika (I didn't have any, so I used 1/2 tsp cayenne pepper)

PREPARATION:

Preheat BBQ grill to high (I don't have one, so I browned my chicken on the stove...a BBQ would have made everything so much better!)

Prepare gratinata sauce by melting 3 tbsp. of butter over medium/low heat.  Add 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 until smooth.  Bring mixture to a simmer and keep it there for 10 minutes or until it's thick.  Cover sauce and remove from heat.
Cook pasta following directions on the package.  You want the pasta tender, but not mushy (al dente).  Strain pasta and set it aside when it's done.

Pound the thick end of chicken breast with a kitchen mallet to make them a uniform thickness.  Rub chicken with olive oil, then sprinkle on a bit of salt and pepper.  Spear the shrimp on skewers (6 per skewer would work fine), then rub them with oil, and sprinkle with salt and pepper.  Grill chicken for 5-6 minutes per side.  Grill shrimp for 2 minutes per side.  When chicken is done, slice each breast into strips.

Preheat oven to 500 degrees.  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 tbsp of prosciutto onto each serving.  Spoon 3/4 cup of gratinata sauce on each serving and toss to coat.  Combine 3 tbsp. of grated Parmesan cheese with 1 1/2 tsp paprika, then sprinkle about 1 tbsp. of this mixture over the top of each serving.  Bake the dishes for 10-12 minutes, or until tops begin to brown.  Arrange 3 pimentos on the top of each serving, then jab a sprig of rosemary into the center, and serve.

**Nota bene: Don't like vodka?  Eliminate it entirely and have plain ol' (but still fabulous) Rustica Chicken!