Pasta With Roast Chicken, Currants and Pine Nuts Recipe (2024)

Made this last week with leftover roasted chicken thighs. Cut up thighs as directed, then reheated with saved drippings from roasting. Added all to pasta along with a couple of handfuls of mixed greens (cut up chard, kale, etc). Heat from the pasta softened them nicely. Finished with the rosemary, currents and pine nuts. A great way to use leftover chicken. Very delicious and easy peasy!

Because people like flavor?

I used skinless, boneless chicken breasts and added 3 slices of thick-cut bacon to the chicken. After 30 min, removed the bacon and proceeded as directed. Added I bunch of trimmed, sautéed collard greens to the pasta, pine nuts, raisins & rosemary mixture (I used gluten-free fresh linguine) sprinkled with crumbled bacon and served. It was FABULOUS!

This is included in the collection “12 Reasons to Buy a Rotisserie Chicken”, but as there’s no reference to the collection in the recipe notes, it doesn’t make sense to me. It seems that a crucial component is the inclusion of the roasting juices because everything is mixed in the roasting pan. When you use rotisserie chicken, you don’t get any of those juices or drippings, so the result would be a sort of half-flavored dish. Am I wrong?

Because 1. Fat is flavor 2. Even saturated fat is becoming increasingly viewed as healthier than carbohydrates, and 3. As you have pointed out, anything 'extra' can be omitted.

Made this with a rotisserie chicken from the store. Used congealed juices from the container and scaped off the bottom on the chicken. Added a cup of pasta water and tossed other ingredients in it over heat. Used fresh rosemary from my deck container garden and GF linguini. Delicious and even better cold for lunch the next day. One reservation: the pine nuts cost $8 for a small package at Giant!

I tried making this with rotisserie roasted chicken from the supermarket, and regret the shortcut-- the drippings in the dish probably make a huge difference. That said, it was STILL delicious, though like other cooks, mine turned out drier than I would've liked, and I wish I'd kept more pasta water handy. The addition of kale and caramelized onions were wonderful, I's a great combination of flavors and I plan to make it many times in future.

The rotisserie chicken that I buy at Costco has plenty of flavorful juices!

This looks like a very interesting recipe except for all the fat from the skin and drippings of the chicken thighs. I'll try it without the skin, but Really? Why are so many NYT recepices loaded with unnecessary fats and sugars?

Used leftover roast chicken. Be sure to save the drippings. Heated the chicken up with parts of chicken to give it flavor- wings thighs bones etc. used carmelized onions, dried rosemary(fresh when I have it) pinenuts and parsley. Use fettuccine, not spaghetti if possible. This is a keeper.

I've made this dish for more than 10 years - it's adapted from Claudia Roden's Venetian Ghetto dish. The drippings are the dressing for the 1.5 lb of pasta. It's fantastic and a wonderful hearty winter dish.

A time honored favorite. Delicious every time, easy to make, great for company.

Love this recipe, have made it may times. Tonight, somehow my iodiot boyfriend fed me his last bite with unknowingly, the remains of the tangerine he just had eaten. A whole new taste was born! I'll be adding orange zest at end next time and give it a final stir.

So you made another nice recipe. I thought I ‘d try the one above.

Very delicious and so easy. In our regular recipe rotation for family and friends. Gets great reviews when served to guests. Make it as written, you won’t be sorry

The grandchildren loved it too!

Make this with next day roast chicken, caramelized onions in the instapot. Drain onions a little add raisins to the onion juices to plump up. Slightly increase nuts and raisins. Its a winner in our house especially for next day chicken….

Excellent! Very flavorful!

This is a simplified pasta riff on Zuni Cafe's Roasted Chicken With Bread Salad. I can't wait to try it!

I roast and serve the chicken skin separately with co*cktails! I also build a sauce with sauteed onions, garlic, anchovies, capers, lemon zest, and currants (or golden raisins), thyme, sage, and rosemary are good here, too. Deglaze the pan with wine and chicken stock. Shred the sauteed/roasted chicken back into the sauce to warm up. Cook the pasta just a minute or so short of al dente and add it to the sauce to finish. Freshen the sauce with fresh lemon juice and herbs

One thing we did that makes it even better. When you take the skin off of the thighs put it back in the oven on a baking sheet with foil to really crisp up. Treat it like bacon bits added at the end on the plate for a little crunch.

I really tried to like this. I scraped off the juices in my rotisserie container, added caramelized onions, used fresh rosemary...yet I found it to be basically without much taste...at all. Maybe add some mushrooms and some Better than Bouillon to give more heft to the “sauce”. Or pick a better plan for your rotisserie chix.

Made stock with the bones and juices from the rotisserie chicken the day before, so I reduced half a cup of it and added to the pasta of water. Subbed tarragon for the Rosemary because It is flourishing in my garden. This was utterly delicious.

I used bone in skin on breasts. I roasted them for 30 minutes and they were perfect. I added the chicken skin to the pasta because they had flavor, but I removed them before serving. It was delicious.

To make this an easy weeknight meal, I shred a rotisserie chicken instead of roasting one myself. To get more flavor, I chop a few strips of bacon, cook these in a large sauteuse pan first, drain *some* of the rendered fat, and mix everything else in here rather than in a roasting pan. Also, fresh rosemary and golden raisins FTW! I've doubled and even tripled this for big (and ultimately, very happy) crowds.

Use much less pasta for 2. One quarter of a lb

I adapted this for what we had on hand, and it turned out wonderfully. I substituted for: rotini pasta, sautéed chicken breasts cut into bite sized pieces that had been heavily seasoned ahead of time, toasted walnuts, and fresh rosemary.

Hearty and delicious. Lightly coated cast iron skillet instead of using roasting pan.

Try garlic and cilantro (smooch sound)