Parkers Penne Pasta

I made this friday from a recipe I got off the web...I didn't have some stuff so I substituted. Below is the recipe the way I made it. Oh my heck it was sooo good, poor ole Jade ate so much, made himself very, very uncomfortable. I served this with a Caesar salad, and made rosemary french bread. YUMMY!
SAUCE
3 tablespoons butter 2 tablespoons minced garlic
3 tablespoons marsala wine 2 cups heavy cream
1 cup grated parmesan cheese 1/2 cup milk
1/2 cup chicken broth 1 tablespoon cornstarch
1 tablespoon Dijon Mustard 1/2 teaspoons dried rosemary
1/4 teaspoon dried thyme 1/4 teaspoon ground cayenne pepper


1 lb penne rigate, cooked
2 skinless chicken breasts
1/2 cup bacon chopped, and cooked
Preheat bbq grill to high
Prepare sauce by melting 3 tbls 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 another 5 minutes. Add the remaining ingredients for
the sauce and whisk until smooth. Bring mixture to a simmer and keep it there for
10 minutes or until it's thick. Cover sauce and remove from heat.
Cook pasta following directions on the package. You want the pasta tender, but
not mush (al dente). Strain pasta and set it aside when it's done. Pound the thick
end of your chicken breast a bit to make them a uniform thickness. Rub chicken
with olive oil, then sprinkle on a bit of salt and pepper. Grill chicken for 5 to 6
minutes per side. When chicken is done, slice each breast into strips. Toss pasta
in sauce, top with cooked chicken, cooked bacon, and a bit of parm. cheese.
NOTES: I add veggies to this dish, also the marsala cooking wine can be found in the vinegar section of your local store $2.99 for 12oz