Orange Chicken and Pasta Casserole
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Ingredients
| 1/3 cup | 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 | | 1 dash | cayenne pepper; or | | to taste | | 1-1/2 lb. | boneless chicken thighs, skinned | | 1/2 lb. | penne or | | penne rigate | | 1-1/2 cup | frozen peas | | 2 tbsp. | fresh italian parsley, chopped | | Salt |
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Instructions
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°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.
Author's Comments
This is a delicious simple casserole that is easy to prepare and tastes better the next day!
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