Orange Chicken and Pasta Casserole



4 to 5 appetizers



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


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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