• 1/3 cups 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
  • pinch cayenne pepper; or to taste
  • 1 1/2 lb boneless chicken thighs, skinned
  • 1/2 lb penne or penne rigate
  • 1 1/2 cups frozen peas
  • 2 tbsp fresh italian parsley, chopped
  • salt
  • freshly ground black pepper


In a shallow dish, mix the orange juice, soy sauce, wine, oil, honey, zest, gingerroot, and cayenne. Add the chicken and turn the pieces to coat. Cover and refrigerate 1 to 2 hours, turning the chicken once or twice while marinating.

Preheat the broiler or grill. Remove the chicken from the marinade, reserving the marinade in a small saucepan. 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. Transfer to a cutting board.

Preheat the oven to 350 degrees F. 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. Add the peas and heat until separated. Drain well, rinse with cold water, and transfer to a large bowl.

Cut the chicken into strips. Bring the reserved marinade to a simmer, pour over the pasta mixture, and mix well (see note). Add the chicken strips, parsley, and salt and pepper to taste. Transfer the pasta mixture to an oiled 10-cup casserole. Cover and bake 30 minutes, or until heated through.
Serve hot.

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Submitted 6/13/05.
Source: African friend
Submitted By: Lee.M Kaye
Orange Chicken and Pasta Casserole