| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1 |
lg |
Frying chicken; cut into serving pieces |
| 1 |
ts |
Salt |
| 1 |
ts |
Dried oregano leaves; crumbled |
| 1/2 |
ts |
White pepper |
| 1 |
lb |
Tomato sauce |
| 2 |
c |
Chicken stock; hot |
| 1 |
c |
Hot water |
| 1/2 |
lb |
Fusilli pasta |
| 2 |
tb |
Parmesan cheese |
INSTRUCTIONS
Prep: 10 min, Cook: 1:00.
Preheat oven to 400°F. Combine oil and lemon juice in a bowl and rub over
chicken pieces. Arrange chicken in the bottom of a 9=D713 inch flameproof
casserole or baking pan. Season with salt, oregano and white pepper. Bake
30 minutes, turning chicken pieces after 15 minutes. Remove casserole from
oven and transfer chicken to a platter. Set aside. Stir tomato sauce, stock
and water into casserole dish and cook over medium high heat until mixture
comes to a boil. Stir in pasta and bring to a boil. Add chicken pieces in a
single layer. Return to oven and bake another 30 minutes, until chicken is
tender. Serve sprinkled with cheese.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
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