Pasta with Roasted Chicken, Raisins, Pine Nuts, and Parsley Recipe

  1. Heat the oven to 400 degrees F and arrange a rack in the middle.
  2. Place the raisins in a small heatproof bowl and cover with hot water.
  3. Set aside to plump while you prepare and roast the chicken.
  4. Drizzle olive oil (about 2 tablespoons) into a roasting pan.
  5. Place the chicken in the pan, season generously with salt and pepper, and sprinkle with the rosemary and paprika.
  6. Rub the chicken all over to coat it in the seasonings, then arrange it skin-side up in a single layer.
  7. Roast until the skin is crisp and the juices run clear when the chicken is pierced with a knife, about 30 to 35 minutes.
  8. Remove the chicken to a cutting board to cool; set the pan aside.
  9. Meanwhile, bring a large pot of heavily salted water to a boil.
  10. Add the pasta, stir, and cook until al dente, about 7 to 8 minutes; drain.
  11. When the chicken is cool enough to handle, remove the meat from the bones.
  12. Cut the meat and skin into bite-size pieces and return it to the roasting pan; discard the bones.
  13. Drain the raisins.
  14. Add them to the pan along with the toasted pine nuts.
  15. Place the pan over low heat, add the drained pasta, and toss until its coated with the pan drippings and warmed through, about 2 minutes.
  16. Remove from the heat and season with the lemon juice and plenty of pepper.
  17. Taste and adjust the seasoning as desired.
  18. Sprinkle with the parsley and serve immediately.

raisins, extravirgin olive oil, chicken, kosher salt, freshly ground black pepper, rosemary leaves, paprika, linguine, pine nuts, lemon, italian parsley

Taken from www.chowhound.com/recipes/pasta-with-roasted-chicken-raisins-pine-nuts-and-parsley-28433 (may not work)

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