(2- to 2-1/2-pound) whole chicken, cut into 8 pieces
2
teaspoons dried thyme
1
teaspoon paprika
1
teaspoon salt
1/2
teaspoon ground black pepper
2
tablespoons olive oil
8
large whole cloves garlic, peeled
1/4
cup dry vermouth or water
2
tablespoons margarine or butter
1
(4.6-ounce) package PASTA RONI® Garlic & Olive Oil with Vermicelli
1-1/2
cups fresh asparagus, cut into 1-1/2-inch pieces, or broccoli florets
1
cup sliced carrots
Prep Time
10 minutes
Cook Time
30 minutes
1. Sprinkle meaty side of chicken with thyme, paprika, salt and pepper. In large skillet over medium-high heat, heat oil. Add chicken, seasoned-side down. Cook 5 minutes. Reduce heat to medium-low; turn chicken over. Add garlic. Cover; cook 20 to 25 minutes or until chicken is no longer pink inside.
2. Meanwhile, in medium saucepan, bring 1-1/2 cups water, vermouth and margarine just to a boil. Stir in pasta, asparagus, carrots and Special Seasonings. Reduce heat to medium. Gently boil uncovered, 10 minutes or until pasta is tender, stirring occasionally.
3. Remove chicken and garlic from skillet with slotted spoon. Skim off and discard fat from skillet juices. Serve chicken, garlic and reserved juices over pasta.
Click here for printable version
