4 chicken breasts (or 4 chicken legs with thighs)
Lime juice
Olive oil

SAUCE:

2 (6 oz.) can tomato paste
2 c. water
1 med. onion, finely chopped
2 to 3 garlic cloves, chopped
1 tbsp. oregano
1 tsp. basil
1 tsp. thyme
1 bay leaf

PASTA
2 c. flour
3 egg yolks
1 egg
1 tsp. salt
1/4 to 1/2 c. water

Start pasta - measure flour into a bowl and make a well and add egg yolks, whole egg and salt. With hands thoroughly mix egg into flour. Add water 1 tablespoon at a time mixing thoroughly after each tablespoon.

Add only enough water to form dough into ball. Knead dough until smooth and elastic (about 10 minutes). Cover and let rest 10 minutes.

Divide dough into 4 parts. Roll dough in 4 paper thin rectangles. Cut into 1/4 inch strips and place on towel to dry (about 2 hours). Coat chicken with olive oil. Set in a greased 9 x 13 inch pan and spoon a little lime juice (about a tablespoon) on each piece. Bake in a 350 degree (preheated) oven for about 1 hour.

Sauce:

Saute onion and garlic with 2 tablespoons oil until soft. Add paste and water. Add oregano, basil, thyme, bay leaf (can vary amount according to taste). Bring to boil, then let simmer until desired thickness (about 1/2 hour).

About 10 minutes before the chicken is finished boil 6 cups water. Add pasta and cook for 6 to 7 minutes or until soft. Divide into 4 portions. When chicken finished set on top of pasta. Spoon sauce over top. Sprinkle with grated Parmesan.