Penne with Chicken and Wild Mushrooms

"It is easiest to roast the chicken for this recipe the day before. From Better Homes and Gardens."
 
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Ready In:
3hrs
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Place celery and onion in a roasting pan.
  • Combine paprika, salt, pepper, and ginger; rub mixture over chicken.
  • Place chicken on top of vegetables, and roast, uncovered, in a 400 degree F oven for 1-1/2 hours or until chicken is no longer pink and the drumsticks move easily in their sockets.
  • Remove chicken from pan and reserve pan drippings.
  • Let chicken cool about 30 minutes or until easy to handle.
  • Cut meat into bite-size pieces to make 2 cups chicken.
  • Save any remaining chicken and use for another purpose.
  • Meanwhile, bring 1/2 cup water to boiling in a small saucepan.
  • Add dried tomato halves.
  • Cover, remove from heat and let stand about 20 minutes or until softened.
  • Puree the mixture in a blender and add water or red wine to equal 1/2 cup, if necessary.
  • Set aside.
  • Cook pasta in a large amount of boiling salted water for 13 minutes or until tender.
  • Drain, rinse, and set aside.
  • Heat olive oil in a skillet.
  • Cook mushrooms in oil until tender; add to drained pasta.
  • In the same skillet, heat 1/4 cup of the pan drippings from chicken, the pureed dried tomatoes, and vinegar.
  • Discard the remaining pan drippings.
  • Add chicken pieces, tossing to coat, then add the chicken mixture and cherry tomatoes to the pasta mixture.
  • Do not chill (Salad may be held at room temperature for up to 30 minutes).
  • To serve, line a platter with salad greens and top with the pasta mixture.
  • Make-Ahead Tip: Roast chicken; cool slightly.
  • Cut into bite-size pieces.
  • Cover and chill up to 24 hours.
  • Cover and chill pan drippings.

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