Directions

1. Preheat grill to high
2. Prepare gratinata sauce by melting 3T. 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 an additional 5 minutes.  Add the remaining ingredients for the sauce and whisk well until smooth.  Bring mixture to a simmer and keep it there for 10 minutes or until it's thick.  Cover sauce and remove it from heat.
3. Cook pasta following directions on the package (7-9 minutes in boiling water). You want the pasta tender, but not mushy (al dente).  Strain pasta and set it aside when it's done.
4. Pound the thick end of your chicken breasts a bit with a kitchen mallet to make them a uniform thickness.  Rub chicken with olive oil, then sprinkly on a bit of kosher salt and pepper.  Spear the shrimp of skewers (6 per skewer should work fine), then rub them with olive oil and sprinkle with kosher salt and pepper.
5. Grill chicken for 5 to 6 minutes per side.  Grill shrimp 2 minutes per side.  When chicken is done, slice each breast into strips.
6. Preheat oven to 500 degrees F.  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 1/4 of the chicken, 3 shrimp, and 2T. of proscuitto onto each serving.  Spoon 3/4c. of gratinata sauce on each serving and toss to coat.  Combine 3T. of grated Parmesan with 1 1/2tsp. paprika, then sprinkle about 1tsp. of the 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.

Tips / Substitutes: 

Servings: 4

Preparation Time: