Garden Style Penne
Source of Recipe
copykat.com
List of Ingredients
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
1 4-pound roasting chicken
12 ounces penne or mostaccioli
3 tablespoons extra-virgin olive oil
3/4 to 1 pound wild mushrooms, sliced
1/2 cup pureed dried tomatoes*
3 tablespoons balsamic vinegar
Salad greens
Recipe
1. 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.
2. Meanwhile, cook pasta in a large amount of boiling salted water for 13 minutes or until tender. Drain, rinse, and set aside.
3. Meanwhile, 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 pan drippings from the chicken, pureed dried tomatoes, and vinegar. Discard the remaining pan drippings. Add chicken pieces, tossing to coat, then add the chicken mixture to the pasta mixture. Do not chill. (Salad may be held at room temperature for up to 1 hour.) To serve, line a platter with salad greens and top with the pasta mixture. Makes 6 servings.
*Note: To make pureed dried tomatoes, bring 1/2 cup water to boiling in a small saucepan. Add 10 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
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