Penne With Marinara And Rosemary Grilled Chicken

• 6 boneless, skinless chicken breasts
• 2tbsp chopped fresh rosemary
• 6tbsp olive oil
• 6cloves garlic, minced
• 4 shallots, minced
• 1/2 cup chopped fresh basil
• 2 28.2 oz cans crushed italian tomatoes
• 1 28.2 oz can diced italian tomatoes
• 1/2 cup red wine
• 2tsp balsamic vinegar
• 2 tsp sugar
• 1 1/2 lb penne pasta, cooked al dente
• 8 oz mozzerella, preferably fresh
• 1 cup grated pecorino reggiano cheese

1. Prepare grill and oven as instructed above. Using 2 tbsp of the olive oil, rub chicken breast with oil, rosemary, and salt and pepper to taste, and grill until just done, about 4 minutes per side. Heat remaining olive oil over medium heat and saute' garlic and shallots until translucent. Add basil and tomatoes, and heat through. Add wine, vinegar, sugar, and salt and pepper to taste. Simmer while preparing chicken and pasta. Chop cooked chicken into bite sized pieces, and toss with the penne and the sauce and pour into large baking dish. Sprinkle top with cheeses, and bake for 40-50 minutes or until bubbly and cheese has browned. Let stand 10 minutes before serving. Great with crusty garlic bread and a green salad.

chicken breasts, fresh rosemary, olive oil, shallots, fresh basil, italian tomatoes, italian tomatoes, red wine, balsamic vinegar, sugar, penne pasta, mozzerella, pecorino reggiano cheese

Taken from www.epicurious.com/recipes/member/views/penne-with-marinara-and-rosemary-grilled-chicken-1200613 (may not work)