1/2 cup water
1/2 cup olive oil
1 teaspoon cornstarch
1 teaspoon dry mustard
1/4 teaspoon seasoning salt
1 onion, quartered
1 1/2 cups sliced cooked chicken breast meat
1/4 cup chopped celery
1 teaspoon chopped fresh thyme
2 onions, diced
1/4 cup chopped green bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped fresh parsley
1/4 cup chopped fresh parsley
5 bay leaves
Bring a large pot of water to a boil. Place 2 cups of olive oil in simmering water. Cook, stirring, until browned, about 20 minutes. Add soaked pasta and cook for 8 to 10 minutes more, or until pasta is al dente; drain and set aside.
Place chicken in a clean 8x8 inch roasting pan. Add onions and bell peppers; cover and roast until soft, about 20 minutes.
In a large bowl, combine celery, thyme, onions, bell pepper, parsley, bay leaves and chicken. Cover roasting pan and place roasting rack in oven, seam side up.
Bake chicken uncovered for 45 minutes or until internal juices are no longer moist. Remove from roasting rack and let cool 10 minutes before slicing and serving.