• 2 8-12oz bone-in, skin-on chicken breasts
• 1-2 tsp 33rd & GALENA
• 2-3 Cups freshly cooked Rotini pasta

Directions:

1. Preheat oven to 325°.
2. Season both sides of the chicken with 33rd & GALENA.
3. Bake at 325° for about 45 minutes, depending on how large the breasts are and how well done you prefer your chicken.
4. Remove from oven, set oven to broil. Carefully cut off and discard the bone from the chicken, leaving the skin on.
5. Place in the oven on broil until skin bubbles up and is crispy. Watch carefully as this only take a minute or two.
6. Remove chicken breasts to plates, toss freshly cooked pasta in the pan drippings, making sure to scrape up the browned bits.

If you move the chicken breasts to a different spot in the pan after half the cooking time, you will get two nice brown spots for coating the pasta.

Great served with broccoli or green beans.