Tomato Cheese Pasta With Baked Chicken
|Whole chicken legs||3 Pound (4 to 6 whole chicken legs, thighs attached)|
|Dry pasta||8 Ounce (Cavatappi)|
|Olive oil||1 Tablespoon|
|Neufchatel/Cream cheese||8 Ounce (1 Package, At Room Temperature)|
|Unsalted butter/Margarine||1⁄4 Pound (At Room Temperature)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Tomatoes||6 Ounce, chopped (Pear Shaped)|
|Chopped basil/1 teaspoon dry basil||1 Tablespoon|
Rinse chicken legs, pat dry, and place, skin sides up, in a single layer in a shallow rimmed baking pan.
Bake, uncovered, in a 400° oven for 35 minutes.
Meanwhile, in a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Drain; place in a shallow 2- to 3-quart baking dish, lightly mix in oil, and set aside.
In a medium-size bowl, combine Neufchatel cheese, butter, and 1/4 cup of the Parmesan cheese; beat with an electric mixer until well blended.
Mound cheese mixture over center of pasta; sprinkle tomatoes over cheese mixture.
When chicken has baked for 35 minutes, place cheese-topped pasta in oven.
Bake, uncovered, until pasta is hot in center and meat near chicken thighbone is no longer pink; cut to test (about 10 minutes).
If desired, arrange chicken over pasta around edge of baking dish.
Sprinkle with chopped basil and remaining Parmesan cheese; garnish with basil sprigs.