Orange Chicken and Pasta Casserole

• 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;
• to taste
• 1-1/2 lb. boneless chicken thighs, skinned
• 1/2 lb. penne
• penne rigate
• 1-1/2 cup frozen peas
• 2 tbsp. fresh italian parsley, chopped
• Salt

1. In a shallow dish, mix the orange juice, soy sauce, wine, oil, honey, zest, gingerroot, and cayenne.
2. Add the chicken and turn the pieces to coat.
3. Cover and refrigerate 1 to 2 hours, turning the chicken once or twice while marinating.
4. Preheat the broiler or grill.
5. Remove the chicken from the marinade, reserving the marinade in a small saucepan.
6. 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.
7. Transfer to a cutting board.
8. Preheat the oven to 350F.
9. 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.
10. Add the peas and heat until separated.
11. Drain well, rinse with cold water, and transfer to a large bowl.
12. Cut the chicken into strips.
13. Bring the reserved marinade to a simmer, pour over the pasta mixture, and mix well (see note).
14. Add the chicken strips, parsley, and salt and pepper to taste.
15. Transfer the pasta mixture to an oiled 10-cup casserole.
16. Cover and bake 30 minutes, or until heated through.
17. Serve hot.

orange juice, soy sauce, white wine, vegetable oil, honey, orange zest, gingerroot, cayenne pepper, chicken, penne, penne rigate, frozen peas, fresh italian parsley, salt

Taken from www.foodgeeks.com/recipes/18109 (may not work)