Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons salt, divided

  2. 1 1/2 teaspoons freshly ground black pepper, divided

  3. 1 (3 1/2-pound)chicken, cut-up into 8 pieces 2 tablespoons olive oil, divided Tomato Salsa:

  4. 1 large Bermuda onion, diced

  5. 1 red bell pepper, diced

  6. 1 yellow bell pepper, diced

  7. 3 large cloves garlic, minced

  8. 4 large tomatoes, seeded and diced

  9. 1/2 cup balsamic vinegar

  10. 2 teaspoons chopped fresh basil

  11. 2 teaspoons chopped fresh oregano

  12. 2 teaspoons chopped fresh parsley

  13. 1(12 ounce) box spinach fettucine, cooked

  14. 1/4 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Prepare Chicken: Preheat oven to 300 degrees F. Sprinkle 1/2 of the salt and 1/2 of the pepper on chicken. In skillet, heat 1 tablespoon oil over medium high heat. Add dark meat chicken parts to skillet and cook, turning frequently, about 10 minutes.

  2. Add remaining chicken parts and cook for 7 minutes more. Cover and cook over medium heat until juices run clear and fork can be inserted with ease, about 20 minutes. Remove chicken from pan and keep warm oven.

  3. Prepare Tomato Salsa: Remove excess oil from skillet and add remaining oil. Add onion, red and yellow peppers and garlic. SautÈ over medium heat for 2 minutes. Add balsamic vinegar, tomatoes, basil, oregano and parsley and cook 1 minute more. Add remaining salt and pepper.

  4. Serve chicken on fettucine and spoon salsa around chicken. Sprinkle with Parmesan.


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