Chicken Penne Rustica

This is one of my favorite recipes of all time. The sauce is just so authentic. This recipe makes 2 meals...eat one and put one in the freezer.

6	Tablespoons	butter
4	teaspoons	garlic, minced
6	Tablespoon	white wine
4	cups	heavy cream
2	cups	grated Parmesan cheese #1
1	cups	milk
1	cups	chicken broth
2	Tablespoon	cornstarch
4	teaspoons	dried rosemary
1	teaspoons	salt
1	teaspoons	dried thyme
0.5	teaspoons	cayenne pepper
2	cups	penne pasta, dried
3	cups	cooked shredded chicken
6	Tablespoon	grated Parmesan cheese #2

Melt butter over medium heat in a saucepan.  Add garlic and cook for 5 minutes, then add the wine and cook for another 5 minutes.  Add cream, Parmesan cheese #1, milk, chicken broth, cornstarch, rosemary, salt, thyme, and cayenne pepper. Stir well to combine.  Simmer for 10 minutes or until the sauce thickens.  While the sauce is cooking, cook the pasta al dente.  Once sauce has thickened, remove from heat and cover.  Drain pasta, then combine with sauce and cooked chicken.  Divide pasta mixture between indicated number of baking pans and top with parmesan cheese #2.

Cover tightly with foil, label, and freeze.  To serve: thaw in fridge.  Bake at 450 for 10-12 minutes until the top begins to brown.