Tuscan Chicken Legs With Spinach Fettuccine Recipe
Ingredients
| 1 pound skinless chicken legs | ||
| Garlic powder | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Olive oil | 2 Teaspoon | |
| Tomatoes | 1 Can (10oz) | |
| Dried oregano | 1/4 Teaspoon | |
| Dried basil | 1/4 Teaspoon | |
| 4 cups hot cooked spinach fettuccine | ||
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.
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.
Chef
