Penne Rustica Remake

Lately I cannot seem to satisfy my craving for penne pasta, until today!!!  This super yummy, super simple remake of Macaroni Grill's Penne Rustica is one you'll want to remake again and again.  This is the perfect dish for your left over grilled chicken!

Ingredients:
1lb penne pasta
1/4 cup butter
1/3 cup all-purpose flour
2 1/2 cups 2% reduced-fat milk
1 cup finely grated good parmesan
6 ounces grilled chicken breasts, diced (1 large breast or 2 small)


Gratinata Sauce:
1 tablespoon butter
1 large garlic clove, minced
1 small shallot, minced
1/2 teaspoon chopped rosemary
1/2 cup marsala cooking wine
1/2 teaspoon dijon mustard
1/2 teaspoon dill
1/8 teaspoon white pepper

Prep:
1. Mince garlic and shallot

Directions:
1.In a medium sauce pan melt 1/4 cup butter over low heat. Whisk in flour and cook 1 minute, whisking constantly. Gradually whisk in milk; cook over medium heat, whisking until mixture thickens and is bubbly. Remove from heat. Add cheese, stirring until cheese melts and sauce is smooth.  Set aside.
2. Prepare Gratinata sauce - In a separate small sauce pan, saute 1 tablespoon butter, garlic, shallot and rosemary until garlic/shallot soften.  Add Marsala wine and reduce by one-third.  Add remaining ingredients, reduce by half of the original volume.  Once reduced, whisk slowly into cheese sauce.
3. Prepare pasta al dente and reserve 1/4 cup of the pasta water.
4. In a large bowl, combine chicken and cheese mixture with the cooked pasta and reserved pasta water.
5. Pour into a large casserole dish.  Bake at 400 degrees for 10 to 15 minutes.
6. To serve, sprinkle with more parmesan cheese and paprika.

Loosely based on the Copycat Macaroni Grill's Penne Rustica blogged by The Girl Who Eat Everything