Ingredients

• 3 tablespoons butter
• 3 garlic cloves, minced
• 3 tablespoons marsala wine
• 1 pint heavy cream
• 6 ounces parmesan-romano cheese mix
• 1 tablespoon cornstarch
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh rosemary, minced
• 1 teaspoon fresh thyme, minced
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 4 ounces prosciutto, chopped
• 1 (6 ounce) package grilled chicken breast strips
• 8 -10 large shrimp, raw
• 1 (16 ounce) can artichoke hearts, drained and chopped
• 10 -12 sun-dried tomatoes (NOT the oil-packed variety)
• 2 cups penne rigate, cooked (1/2 lb. uncooked)
• 1 cup parmesan cheese, grated
• 1 1/2 teaspoons paprika

Instructions

1. Soak the sun-dried tomatoes in hot water for 30 minutes (while cooking sauce).

2. Drain, and slice into thin strips.

3. 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.

4. Meanwhile cook pasta according to package directions and drain.

5. Add the cooked shrimp, chicken, artichokes and sun dried tomatoes to the sauce. Stir to combine.

6. 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.