2 1/2 lb. frying chicken drumsticks
3 cloves garlic, minced
2 cups Italian style breadcrumbs (Progresso or 4C)
2 green peppers, cored and quartered
1/2 (16 oz.) box spaghetti pasta (Barilla)
3/4 cup grated Parmesan cheese
1/4 cup (1/2 stick) butter
1 cup heavy cream

Preheat oven to 400°F.

Coat chicken with seasoned coating mix as directed on package. Arrange chicken in a single layer in an ungreased shallow casserole dish or baking pan. Tip: For easy clean-up, line with foil.

Bake at 400°F for 40 to 50 minutes or until chicken is tender. Add peppers and garlic to pan with chicken during last 25 minutes of baking.

Cook spaghetti according to package directions and drain. Toss with Parmesan cheese and butter. Gradually add cream and stir until a smooth creamy sauce is formed. Mound in the center of a warmed serving platter and arrange chicken and roasted peppers around spaghetti mixture.

Makes 4 to 6 servings.

Submitted by: Belle