Prep 1 hr 30 mins
Cook 1 hr 30 mins
It is easiest to roast the chicken for this recipe the day before. From Better Homes and Gardens.
- 3 stalks celery, cut up
- 1 medium onion, peeled and cut into thick slices
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon ground ginger
- 4 lbs roasting chickens
- 1⁄2 cup water
- 10 dried tomatoes, halves
- 12 ounces penne or 12 ounces mostaccioli pasta
- 3 tablespoons extra virgin olive oil
- 3⁄4-1 lb wild mushroom, sliced
- 3 tablespoons balsamic vinegar
- 1⁄2 cup cherry tomatoes, halved
- salad greens
- water or dry red wine
- 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.