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Baked Chicken with Whole Wheat Noodles Recipe
|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)|
Serving size: Complete recipe
Calories 4716 Calories from Fat 2671
% Daily Value*
Total Fat 299 g459.4%
Saturated Fat 97.4 g487%
Trans Fat 0 g
Cholesterol 1311.6 mg
Sodium 2025.6 mg84.4%
Total Carbohydrates 193 g64.3%
Dietary Fiber 28.7 g114.7%
Sugars 8.6 g
Protein 325 g649.9%
Vitamin A 77.2% Vitamin C 58.7%
Calcium 32.2% Iron 106.6%
*Based on a 2000 Calorie diet
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.