Guilt-Free Penne Rustica
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Sauce2 teaspoons margarine (or butter for higher calories)2 teaspoons chopped garlic1 teaspoon Dijon mustard1 teaspoon salt1 teaspoon chopped (fresh) rosemary1 cup Marsala wine1/4 teaspoon cayenne pepper4 cups Fat Free Half and Half creamer4 cups Skim Milk 3 Tablespoons CornstarchPenne Rustica2 ounce pancetta, procscuitto or bacon18 shrimp, peeled and deveined and de-tailed (pre-cooked may be used)12 ounces grilled chicken breast, sliced21 ounces penne pasta, precooked3 oz Roasted Red Peppers (chopped)1 Tablespoon Olive Oil1 pinch salt and pepper1 cup parmesan cheese1 Tablespoon Paprika1 cup shredded Italian Cheese Blend
1. Cook pasta according to instructions on box, drain and set aside.
2. In a small bowl, mix 1 cup of skim milk and cornstarch until well combined. Set bowl aside.
3. In a large pan saute garlic and margarine until lightly brown.
4. Add Marsala wine, mustard, salt, rosemary, cayenne pepper, 3 cups of skim milk and half and half. Bring to a boil.
5. Slowly stir in skim milk and cornstarch mixture until combined. Cook mixture until sauce reduces by half. (approximately 10 minutes after it starts to boil) Set this aside.
6. In a different pan heat up some olive oil. Saute pancetta and chicken until chicken is cooked through.
7. Add in shrimp (if previously cooked shrimp is used, allow a minute or two to heat - if raw shrimp is used heat until all shrimp turn evenly pink)
8. Reduce heat and add sauce, cooked pasta, chopped peppers, 1 cup of the parmesan cheese, and 1/2 of the paprika, mix thoroughly. NOTE: You may need to transfer to a larger bowl if making the full recipe)
9. Spread mixture into un-greased baking dish (or two depending on size). Top with shredded Italian cheese mixture, remaining parmesan and paprika.
10. Bake in a 425 degree oven for 15 to 20 minutes until top browns.
11. (Optional) Sprinkle with some chopped parsley and serve warm.
Makes approximately 18 to 20 servings.
(Nutritional information based on 18 servings)
Number of Servings: 18
Recipe submitted by SparkPeople user LEXIBELLE715.
2. In a small bowl, mix 1 cup of skim milk and cornstarch until well combined. Set bowl aside.
3. In a large pan saute garlic and margarine until lightly brown.
4. Add Marsala wine, mustard, salt, rosemary, cayenne pepper, 3 cups of skim milk and half and half. Bring to a boil.
5. Slowly stir in skim milk and cornstarch mixture until combined. Cook mixture until sauce reduces by half. (approximately 10 minutes after it starts to boil) Set this aside.
6. In a different pan heat up some olive oil. Saute pancetta and chicken until chicken is cooked through.
7. Add in shrimp (if previously cooked shrimp is used, allow a minute or two to heat - if raw shrimp is used heat until all shrimp turn evenly pink)
8. Reduce heat and add sauce, cooked pasta, chopped peppers, 1 cup of the parmesan cheese, and 1/2 of the paprika, mix thoroughly. NOTE: You may need to transfer to a larger bowl if making the full recipe)
9. Spread mixture into un-greased baking dish (or two depending on size). Top with shredded Italian cheese mixture, remaining parmesan and paprika.
10. Bake in a 425 degree oven for 15 to 20 minutes until top browns.
11. (Optional) Sprinkle with some chopped parsley and serve warm.
Makes approximately 18 to 20 servings.
(Nutritional information based on 18 servings)
Number of Servings: 18
Recipe submitted by SparkPeople user LEXIBELLE715.
Nutritional Info Amount Per Serving
- Calories: 310.2
- Total Fat: 8.1 g
- Cholesterol: 36.6 mg
- Sodium: 425.0 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 3.7 g
- Protein: 19.5 g
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