Chicken and Pasta!

Tonight’s dinner is a new chicken leg recipe with a side of gluten free egg pasta! Tomorrow is my anniversary and I think I’m subconsciously made this dish because my husband used to make roasted chicken legs and this shaped pasta all the time when we were dating.

Here are the ingredients!

· 5 chicken legs

· 1 ounce of the Greek Seasoning with Feta- from Cape Fear Spice Merchants

· 2 tablespoons of earth balance original vegan butter- for the chicken

· 1 box of gluten free egg tagliatelle pasta

· 1/3 cup of Follow Your Heart dairy free feta crumbles – for the noodles

· 2 tablespoons of earth balance original vegan butter- for the noodles

· 1 tablespoon of salt- for the pasta water

· 1 tablespoon of olive oil-for the pasta water

I love making baked chicken legs! It’s so easy and tastes amazing! I rubbed the vegan butter under and on top of the skin and then sprinkled the Greek seasoning all over the chicken. I baked them at 425 for 45 minutes in a medium sized metal pan then let them stand for about10 minutes before serving.

While the chicken was baking, I made the noodles. I filled large pot with water and added in the salt and olive oil. I set the heat to high and covered it. Once it reached a boil, I added in the noodles and cooked them for 10 minutes, stirring occasionally. Once they were done, I drained them and added them to a large serving bowl. I added in the vegan butter and the feta and gave it a toss to coat and served it with the chicken.