1 cut-up chicken
2 teaspoons chopped fresh oregano
1 1/2 teaspoons salt, divided use
1 1/2 teaspoons pepper, divided use
2 teaspoons chopped fresh flat-leaf parsley
2 tablespoons extra virgin olive oil, divided use
1 large Bermuda onion, diced use
1/2 cup balsamic vinegar
1 red bell pepper, diced
1 (12-ounce) package spinach fettucine, cooked according to package
directions
1 yellow bell pepper, diced
3 large garlic cloves, minced
4 large tomatoes, seeded and diced
Freshly grated Parmesan cheese
2 teaspoons chopped fresh basil
Sprinkle 1/2 of the salt
and 1/2 of the pepper on chicken.
In frypan, place 1 tablespoon
of the oil and heat to medium high temperature. Add dark meat
parts to frypan and cook, turning frequently, about 10 minutes.
Add remaining chicken parts and cook an additional 7 minutes.
Cover and cook 20 minutes on medium temperature or until juices
run clear when chicken is pierced with fork. Remove chicken from
pan and keep warm in 300° F. oven.
Drain frypan and add remaining
1 tablespoon oil. Add onion, red and yellow pepper and garlic.
Sauté about 2 minutes on medium temperature. Add tomatoes,
basil, oregano, parsley and balsamic vinegar and cook 1 minute.
Add remaining salt and pepper.
Serve chicken on a bed
of cooked fettucine and spoon salsa around chicken. Sprinkle
with Parmesan cheese.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
