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Another great way to eat pasta. Serve it on the side of simple, tasty baked chicken, dressed with pan drippings and flavorful PASTA SPRINKLE.

  • 1 whole chicken, cut up (8 pieces)
  • 8 oz. wide egg noodles (aka dumpling noodles) about 3 Cups dry
  • 2 TB. balsamic or red wine vinegar
  • 1/4 Cup grated parmesan cheese (optional)

Chicken: Preheat oven to 375°. While oven is heating, rinse chicken. Remove any visible pieces of fat, but leave the skin on. Sprinkle NORTHWOODS SEASONING heavily on both sides of the chicken (up to 1 tsp. per piece). Place chicken, skin side up, in a glass baking pan, roast at 375° for 15 minutes. Baste the chicken with the pan juices, reduce the oven temperature to 325°, and continue to bake another 40-50 minutes, depending on how large the chicken pieces are. Baste the chicken with pan juices every 10-15 minutes or so. After the final 40-50 minutes, turn the oven to broil (low broil for gas stoves). Broil 4-5 minutes, until the skin is nicely browned. To check for doneness, poke the breast with a knife; the juices will run clear when the breast is fully cooked.
Noodles: Bring a large pot of water (4 quarts) to a boil. Start the water when you turn the oven temperature down. When you turn the oven up to broil the chicken for the final few minutes, add the egg noodles and cook according to package directions. Usually egg noodles cook for about 7 minutes. Remove the chicken from the pan to serving plates and pour off all but 1 TB. of the drippings. Drain the noodles and toss into the baking pan. Add 2 tsp. PASTA SPRINKLE and 2 TB. balsamic or red wine vinegar. Stir well. Serve with bread and a salad, or a green vegetable such as beans or broccoli. Sprinkle the pasta with grated parmesan cheese if desired.

Serves: 4.
Preparation time: 5 minutes.
Cooking time: about 1 hour.

Northwoods Seasoning 2.4 oz. 1/2 cup jar
Pasta Sprinkle .6 oz. 1/2 cup jar

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