Radiatore with Crispy Chicken, Carrots, and Sage
Sara Remington
AuthorAllison Arevalo

Writes The Pasta Friday Cookbook: Let’s Eat Together author Allison Arevalo, “Coming up with new recipes for Pasta Friday is not always easy. Sometimes I use an old family recipe, or a tried-and-true pasta dish, or something new and exciting that popped into my head while I was taking a shower. Other times, I am blocked, panicked even, because for the life of me, I can’t think of a single thing to cook for all those people who are coming to dinner. The inspiration for this dish came to me one week when I was out of ideas, and Luca (luckily?) caught a cold. While I was making him chicken soup, I thought of this recipe. Roast a chicken if you have time, but don’t feel bad about picking up an organic, roasted chicken from the butcher or supermarket. Also, if you want to replace your Thanksgiving turkey with a pasta dish, this one is it. One bite and I guarantee no one will even miss it.”

–from The Pasta Friday Cookbook: Let’s Eat Together by Allison Arevalo, Photos by Sara Remington, Andrews McMeel Publishing

How to Make It

1

Preheat the oven to 375°F.

2

Carefully remove the skin from the roasted chicken and spread it out on a baking sheet lined with parchment paper. Place the chicken skin in the oven and cook for about 10 minutes, until it gets crispy. Remove from the oven, and when it cools, crumble it into small pieces and place in a small bowl.

3

While the skin is in the oven, pull the meat from the chicken bones and shred it using a fork. Place the meat in a bowl and discard the bones. Reserve the juices.

4

Switch your oven to broil. Spread the chicken meat out on a baking sheet, and drizzle on the olive oil. Place meat about 4 inches from the broiler and cook for about 2 minutes, until it gets a browned and crispy edge. Stir it around and broil for another 2 minutes. Remove it from the broiler and set aside.

5

Melt the butter in a large, heavy pot over medium-high heat. Add the carrots, shallots, and 1 teaspoon of salt, and sauté for about 6 minutes, until softened. Add a few grinds of black pepper and the Aleppo, and cook for 1 minute more. Add the sage and pine nuts, squeeze the lemons into the pot, then throw the lemon quarters in, too. Pour the chicken into the pot and toss. Decrease the heat to low and let it simmer while the pasta is cooking.

6

Fill a 6-quart pot with water. Bring it to a boil and add 2 tablespoons of salt. Add the radiatore and stir. Cook until slightly firmer than al dente, 1 minute less than it says on the package, and drain, reserving ½ cup of cooking water.

7

Pour the pasta into the pot with the chicken. Add the reserved chicken juices and the panko, and toss. Taste for salt, adding more if needed. Add a little of the reserved cooking water if it looks too dry. Top with the crispy chicken skin and a drizzle of olive oil, and serve family-style.

Ingredients

 1 (3 to 4-pound) whole, roasted chicken, juices reserved
 ¼ cup extra-virgin olive oil
 6 tbsp salted butter
 1 lb medium carrots, peeled and thinly sliced into rounds
 4 shallots, thinly sliced
 Kosher salt
 1 tsp ground Aleppo pepper
 Freshly ground black pepper
 6 sage leaves, chopped
 ¼ cup pine nuts, lightly toasted
 1 lemon, quartered, seeds removed
 1 lb radiatore
 ½ cup panko breadcrumbs, lightly toasted

Directions

1

Preheat the oven to 375°F.

2

Carefully remove the skin from the roasted chicken and spread it out on a baking sheet lined with parchment paper. Place the chicken skin in the oven and cook for about 10 minutes, until it gets crispy. Remove from the oven, and when it cools, crumble it into small pieces and place in a small bowl.

3

While the skin is in the oven, pull the meat from the chicken bones and shred it using a fork. Place the meat in a bowl and discard the bones. Reserve the juices.

4

Switch your oven to broil. Spread the chicken meat out on a baking sheet, and drizzle on the olive oil. Place meat about 4 inches from the broiler and cook for about 2 minutes, until it gets a browned and crispy edge. Stir it around and broil for another 2 minutes. Remove it from the broiler and set aside.

5

Melt the butter in a large, heavy pot over medium-high heat. Add the carrots, shallots, and 1 teaspoon of salt, and sauté for about 6 minutes, until softened. Add a few grinds of black pepper and the Aleppo, and cook for 1 minute more. Add the sage and pine nuts, squeeze the lemons into the pot, then throw the lemon quarters in, too. Pour the chicken into the pot and toss. Decrease the heat to low and let it simmer while the pasta is cooking.

6

Fill a 6-quart pot with water. Bring it to a boil and add 2 tablespoons of salt. Add the radiatore and stir. Cook until slightly firmer than al dente, 1 minute less than it says on the package, and drain, reserving ½ cup of cooking water.

7

Pour the pasta into the pot with the chicken. Add the reserved chicken juices and the panko, and toss. Taste for salt, adding more if needed. Add a little of the reserved cooking water if it looks too dry. Top with the crispy chicken skin and a drizzle of olive oil, and serve family-style.

Radiatore with Crispy Chicken, Carrots, and Sage

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