Spaghetti Chicken Drumsticks
Economical chicken drumsticks are baked in an Italian-style tomato sauce with mushrooms and served over spaghetti pasta.
8 broiler-fryer chicken drumsticks
8 ounces fresh mushrooms, sliced
1 large onion, sliced
1 large clove garlic, minced
1/2 teaspoon salt
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1 (16-ounce) can puréed tomatoes
1 (15-ounce) can tomato sauce
8 ounces thin spaghetti, cooked according to package directions
- In 2-quart shallow baking dish, place sliced mushrooms in single layer. Separate sliced onion into rings and arrange over mushrooms. Place drumsticks on top of onion and sprinkle with minced garlic, salt, oregano and basil.
- Pour puréed tomatoes and tomato sauce over all, covering drumsticks well.
- Place baking dish on a sided baking sheet and bake in 400°F (205°C) oven about 1 hour or until fork can be inserted in chicken with ease.
- Serve over cooked spaghetti.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.