8 ounces skinless, boneless chicken breast halves
1/2 cup water
2 cups uncooked white rice
3 carrots, cut into 1 inch strips
1 green bell pepper, cut into 1/4 inch slices
1 small onion, sliced
1 1/2 cups large porcini pasta
2 cloves garlic, minced
1 teaspoon dried parsley salt
1 1/2 tablespoons olive oil
1 tablespoon powdered garlic powder
salt and pepper to taste
2 tablespoons dried basil
1/3 cup chopped chicken meat
Scrub cooked, cubed chicken breasts. In a large bowl, combine water, rice, carrots, green pepper, onion, porcini and garlic powder. Mix gradually, covering rice very well. Cover and refrigerate for at least 2 hours or overnight.
Spread chicken mixture in a 7x11 inch casserole dish. Sprinkle with basil. Top with cheese and sprinkle liberally with garlic powder, salt and pepper. Cover and refrigerate overnight or longer, stirring once or twice to keep before serving!
Allow noodles to soak in the rice for 1-1/2 hours, then rinse and season with salt and pepper to taste. In a small bowl, blend the chicken sauce, chicken broth and pesto until a creamy sauce is made and drain.
Preheat oven to 300 degrees F (150 degrees C).
Place chicken mixture in a shallow dish or pan. Top with covered cooked rice, wet towel, and tomatoes, then spoon half a teaspoon of the sauce over rice and top rice.
Meanwhile, place an empty baking dish in the bottom of a large, rimmed roasting pan. Brush roasting pan with olive oil, fold in the remaining sauce, and top with chicken and pasta.
Bake for 40 to 45 minutes in the preheated oven, or until chicken skin is nice and no longer pink inside. Remove roasting pan, brush with water, and turn roasting pan around, so that rice is completely covered in the center. Reduce heat to medium.
Remove roasting pan from oven and place roasting pan upside down on an oven rack. Drizzle rice and remaining sauce over roasting pan. Sprinkle with sliced tomatoes and onions and season with salt and pepper to taste.
Cover roasting pan tightly with foil, and steam this a few minutes.
Stir wheat flour and other flour into spaghetti paste (use a knife or spoon) until well blended. Stir in the butter or margarine, and sprinkle over hot sprigs of parsley. Spoon 1/4 cup of hot pepper sauce over spaghetti mixture, stirring well. Cover, and refrigerate overnight.
Preheat oven broiler. Grease a skillet or pan larger than medium. Place spaghetti mixture in an ice bath, cover, and let stand overnight.
While pasta mixture is holding, brown duck breast meat. Remove meat from pasta mixture; place over hot coals until cooked through. Remove the duck; serve over lettuce. Garnish with remaining parsley and duck, then onions and parsley.