Tuscan Chicken Legs With Spinach Fettuccine
|Skinless chicken legs||1 Pound|
|Garlic powder||1 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
|Olive oil||2 Teaspoon|
|Canned salt free tomatoes with juice||14 1⁄2 Ounce, cut up (1 Can)|
|Dried oregano||1⁄4 Teaspoon|
|Dried basil||1⁄4 Teaspoon|
|Cooked spinach fettuccine||4 Cup (64 tbs), hot|
Rinse the chicken legs and pat dry with paper towels.
Lightly sprinkle with the garlic powder and pepper.
Add the oil to a large no-stick skillet and heat over medium-high heat.
Add the chicken and cook for 2 to 3 minutes or until lightly brown on all sides.
Stir in the tomatoes (with juices), oregano and basil.
Bring to a boil, then reduce the heat.
Cover and simmer about 20 minutes or until the chicken is no longer pink.