Baked Chicken with Whole Wheat Noodles
|Whole wheat pasta/8 ounces packaged tagliarini / spaghetti / linguine||2 Cup (32 tbs)|
|Broiler fryer chicken||3 1⁄2 Pound, cut into pieces (1 Bird)|
|Thyme leaves||1⁄2 Teaspoon|
|Rosemary leaves||1⁄2 Teaspoon|
|Canned marinara sauce/2 cups italian mushroom gravy||15 Ounce (1 Can)|
|Garlic||3 Clove (15 gm), minced or pressed|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Oregano leaves||1⁄2 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Boiling salted water||1 1⁄2 Cup (24 tbs)|
Cut fresh pasta into thin noodles about 10 inches long.
Sprinkle chicken with salt, pepper, rosemary, and thyme.
Place, skin side down, in a greased baking pan.
Bake in a 375° oven for about 20 minutes.
Baste with some of the mushroom gravy; bake for 10 minutes longer.
Turn, skin side up, and baste with more gravy.
Basting several times, bake for about 25 minutes longer or until meat near bone is no longer pink when slashed.
In a wide frying pan over medium heat, cook garlic in butter, stirring often, until garlic is a light gold.
Mix in oregano and onion powder.
Cook noodles in a large kettle of boiling salted water until al dente (2 to 3 minutes for fresh noodles or follow package directions).
Drain noodles, then add to garlic-butter mixture and toss well to mix.
Turn noodles into a rimmed serving platter; arrange chicken pieces on top.
Heat the remaining mushroom gravy to pass at the table.