Recipe: Orange Chicken and Pasta Casserole

recipelink.com Chat Room Recipe Swap - 2001-08-01
From: recipelink.com

Orange Chicken and Pasta Casserole
Source: The New Casserole by Faye Levy
Shared by Judi M. Phelps
Makes 4 to 5 servings

This is a delicious simple casserole that is easy to prepare and tastes better the next day!

1/3 cups strained fresh orange juice
3 tbsp soy sauce
2 tbsp dry white wine
2 to 3 tbsp vegetable oil
1 tbsp honey
1 tbsp orange zest; finely grated
1 tbsp gingerroot; peeled and grated
pinch cayenne pepper; or to taste
1 1/2 lb boneless chicken thighs, skinned
1/2 lb penne or penne rigate
1 1/2 cups frozen peas
2 tbsp fresh italian parsley, chopped
salt
freshly ground black pepper

In a shallow dish, mix the orange juice, soy sauce, wine, oil, honey, zest, gingerroot, and cayenne. Add the chicken and turn the pieces to coat. Cover and refrigerate 1 to 2 hours, turning the chicken once or twice while marinating.

Preheat the broiler or grill. Remove the chicken from the marinade, reserving the marinade in a small saucepan. Broil or grill the chicken, brushing twice with the marinade, until the inside is no longer pink, about 4 minutes per side; check by cutting into a thick piece. Transfer to a cutting board.

Preheat the oven to 350 degrees F. In a large pot of boiling salted water, cook the pasta, uncovered, over high heat, stirring occasionally, until tender but firm to the bite, about 8 minutes. Add the peas and heat until separated. Drain well, rinse with cold water, and transfer to a large bowl.

Cut the chicken into strips. Bring the reserved marinade to a simmer, pour over the pasta mixture, and mix well (see note). Add the chicken strips, parsley, and salt and pepper to taste. Transfer the pasta mixture to an oiled 10-cup casserole. Cover and bake 30 minutes, or until heated through. Serve hot.

Judi's Notes: Be sure to boil the reserved marinade for several minutes to make sure it is thoroughly cooked so there is no worry of salmonella. I usually throw the marinade out and just make up a fresh batch and use it in the casserole without concern for getting ill.