Chili-Chicken Pasta

Preheat oven to 400 degrees F.

Mix Italian dressing, Worcestershire, seasonings, salt, and pepper in the bottom of a casserole dish. Place the chicken in the dish, turning to coat all sides with the dressing mixture. Nestle the garlic cloves around the chicken. Cover the chicken with the peppers.

Place dish in the preheated oven and cook for about an hour, or until chicken is cooked through. After a half hour of cooking, I moved the peppers down into the sauce at the bottom and turned the chicken skin side up so that the skin could brown.

Once chicken is cooked through, remove from oven. Place chicken on a plate along with peppers and garlic; reserve the sauce. Allow chicken to cool until you are able to touch it. Then shred the chicken into whatever size pieces you want. I left mine in larger chunks. I also cut the peppers and garlic down a little bit.

Heat a large skillet over medium-high heat with the oil. At the same time, bring a pot of water up to a boil.

Add the chicken to the oil and at the same time add the pasta to the water. Be sure to liberally salt the water first – and cook the pasta according to package instructions.

Crisp up the chicken a little, about 2-3 minutes. Then add in the peppers, garlic, and reserved sauce. Add the tomatoes. Check seasoning. Allow sauce to simmer and thicken while pasta cooks.

Drain pasta. Serve chicken sauce on top of the pasta. Enjoy!