Italian Chicken Legs with Spinach Fettuccine

Serves 4

Italian Chicken Legs with Spinach Fettuccine
  • 1 tablespoon Olive Oil
  • 1lb., 8oz. Chicken Drumsticks
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • 14 ½ oz. Italian-style stewed tomatoes
  • 1 Tbsp. Oregano, fresh, minced
  • 1 Tbsp. Basil, fresh, chopped
  • 1/4 tsp. Red pepper flakes
  • 8 oz. Spinach Fettuccine
  1. Heat oil in large skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook turning occasionally, for about 4 to 5 minutes or until chicken is lightly browned but not thoroughly cooked.
  2. Stir together tomatoes, basil, oregano, and red pepper flakes in small bowl; pour over chicken. When liquid comes to a boil, reduce heat to medium. Cover and simmer, stirring occasionally, for about 20 to 25 minutes or until sauce is slightly thickened and chicken is thoroughly cooked.
  3. Serve drumsticks and tomato sauce over prepared fettuccine.