Economical chicken drumsticks are baked in an Italian-style tomato sauce with sliced fresh mushrooms and served over thin spaghetti pasta.

Spaghetti Chicken Drumsticks

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 pureed tomatoes
1 (15-ounce) can tomato sauce
8 ounces thin spaghetti, cooked according to package directions

1. 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.
2. Pour pureed tomatoes and tomato sauce over all, covering drumsticks well.
3. 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.
4. Serve over cooked spaghetti.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.