• 2 Tbs. olive oil
• 2 Tbs. lemon juice
• 1 large frying chicken, cut into serving pieces
• 1 tsp. salt (optional)
• 1 tsp. dried oregano leaves, crumbled
• 1/2 tsp. white pepper
• 1-3/4 cups tomato sauce
• 2 cups chicken stock, hot
• 1 cup hot water
• 1/2 lb. fusilli pasta
• 2 Tbs. Parmesan cheese

Preheat oven to 400°F. Combine oil and lemon juice in a bowl and rub over chicken pieces. Arrange chicken in the bottom of a 9x13 inch flameproof casserole or baking pan. Season with salt, oregano and white pepper. Bake 30 minutes, turning chicken pieces after 15 minutes. Remove casserole from oven and transfer chicken to a platter. Set aside. Stir tomato sauce, stock and water into casserole dish and cook over medium high heat until mixture comes to a boil. Stir in pasta and bring to a boil. Add chicken pieces in a single layer. Return to oven and bake another 30 minutes, until chicken is tender. Serve sprinkled with cheese.

Per serving: calories 692, fat 27.0g, 35% calories from fat, cholesterol 37mg, protein 26.4g, carbohydrates 85.0g, fiber 4.2g, sugar 6.5g, sodium 1115mg, diet points 15.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 5.1, Lean meat: 1.8, Fat: 4.1, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Zinfandel, Beaujolais, or White Zinfandel.