How ’bout now?
Okay, I’m done playing. 🙂 Here’s the recipe.
This is for those of you who (like me) love Chicken and Dumplings/Pasta, but aren’t in the mood to deal with all of the steps involved in making them. This recipe is great for a no-brainer meal, when you just want something warm and comforting.
It is actually, like getting 2 recipes in 1. You can just use the Chicken Recipe by itself, and totally change out the sides, or, you can use the Pasta Recipe all by itself. Choice is yours – flexibility is good!!
Be warned: This recipe was made with a 10 pound bag of Chicken Quarters that I had thawed out, and 2 pounds of pasta. I had planned on making several dishes from the chicken, but due to unforseen incidents, had to cook up all of the chicken at one time, so none of it was lost. I will write the recipe down for you as I made it so that it matches up with the photos. However, if you are not planning on serving a large crowd, or freezing the leftovers, then I would cut the recipe in half – that is how I normally make it!
TO HALF RECIPE: cut recipe to: 1 Pound of pasta, 4 – 5 pounds of chicken/Standard whole cut-up fryer (baked at 325 degrees for 1 hour and 30 minutes, or until done) and 1 can/box of each of the listed Pasta ingredients)
Shady’s Comfort Chicken Pasta
10 pound bag cut-up chicken, thawed
1 large bottle Honey Dijon salad dressing
Place chicken in a large roasting pan, pour bottle of dressing over the top, refill bottle 1/4 the way with water, swish around to soak up dressing remnants, pour this over chicken. Place lid on roasting pan (or cover tightly with aluminum foil), place in 300 degree oven and bake for 3 hours. No peeking. When time is up, and chicken is browned and falling off the bone….
Pull chicken from oven and set roaster pan aside, with cover on, for 20 minutes to cool.
Now, time to make the pasta…..
2 pounds Fettuccine Noodles
2 (32 ounce) boxes or cans of Chicken Broth (or Chicken Stock – whatever you have on hand is fine.)
2 (15 ounce) cans of Cannellini beans or Great Northern (white) Beans
1 large can or jar of sliced Mushrooms
Fresh Ground Black Pepper
Feta Cheese crumbles, any flavor (I use Basil/Tomato)
In a large stockpot, over Med-High heat, pour in all of the Chicken Broth and bring just to a low rolling boil.
Now add pasta to the broth, stir until all pasta is submerged, turn heat down to Medium, and place cover on pot.
Continue cooking; stirring pasta every 5 minutes until just tender enough to drape itself over spoon, and most of the liquid has been absorbed by the pasta.
Turn heat off, replace lid, and let pasta rest for approximately 5 minutes – it will absorb even more liquid during this time.
While pasta is resting, wash and drain beans under running water (your digestive tract will thank you later, and so will whoever else is in the room).
Add beans and mushrooms to pasta, stirring gently, until thoroughly mixed. Season with fresh ground pepper to taste.
Now place pasta on serving plate, set a piece of chicken on top, drizzle some of the chickens “pan-drippings” over the whole mess (THIS IS YOUR SAUCE – remember the Honey Dijon dressing???) and sprinkle with Feta Cheese (if desired).