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Tuscan Chicken Legs With Spinach Fettuccine

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Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Chicken

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