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4-6 pieces chicken quarters
1 (26-ounce) jar Gefen Marinara Sauce
4 cloves plus 1 clove garlic, minced separately
1 cup olives, pitted and drained
15 ounces white Tuscanini Cannellini Beans, drained
onion powder, to taste
freshly ground black pepper, to taste
1/4 cup plus 3 tablespoons fresh basil, chopped
1 pound Tuscanini Spaghetti
2 firm Roma tomatoes, diced
additional basil, for garnish
Preheat oven to 375 degrees Fahrenheit. Rinse chicken and pat dry.
In a roasting pan, combine the chicken, marinara sauce, 4 cloves garlic, olives, beans, and 1/4 cup fresh chopped basil. Sprinkle with onion powder and fresh black pepper.
Bake uncovered for one and a half hours. Pour some sauce over chicken and remove from pan. Garnish chicken with parsley or basil. Mix the sauce well to evenly incorporate all the flavors and reserve it to toss on pasta.
Prepare pasta according to package directions. Toss with reserved sauce from the chicken pan. Add diced tomatoes and remaining garlic and fresh basil. Serve with chicken.
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