2 T butter

1 1/2 T minced garlic

2 T marsala wine

1 1/2 c heavy cream

1.31 oz grated parmesan cheese

3/8 c milk

3/8 c chicken broth

2 t cornstarch

3/4 T grey poupon dijon mustard

1 t minced fresh rosemary or 1/3 t dried rosemary

1 t salt

3/8 t minced fresh thyme or 1/8 t dried thyme

1/4 t cayenne pepper

1 pound penne rigate pasta, cooked

12 medium shrimp, peeled and deveined

2 skinless chicken breast fillets

1/2 c or 2 oz thick-sliced smoked prosciutto, chopped

3 T grated parmesan cheese

1 1/2 t paprika

preheat oven to 500

melt butter in medium saucepan over medium-low heat, add garlic and sweat it for 5 minutes without letting it brown

add marsala wine and cook for 5 minutes

add cream, cheese, milk, broth, cornstarch, mustard, rosemary, salt, thyme, and cayenne peeper, whisk until smooth

bring sauce to a simmer and let it simmer for 10 minutes or until thick, cover and remove from heat

cook pasta to al dente

flatten chicken with mallet

add salt and pepper to chicken and shrimp

cook chicken and shrimp in olive oil

in a 9 in pie dish, add pasta, chicken, shrimp, and prosciutto, stir in gratinata sauce, cover with grated parmesan cheese and sprinkle on paprika

bake for 10-12 minutes, or until tops begin to brown