Cooking time: 20 min.
Total time: 48 min.

... 8 Servings

You will need
8 chicken legs with bone (2-1/2 lb)
2 red peppers
1 lb of uncooked spaghetti
1/2 cup of sour cream
1 cube of chicken broth
4 slices of cheddar cheese, chopped
2 tbsp. of fresh parsley
 
Make it!

Heat the grill to medium flame.

Roast the chicken and peppers for 10 minutes or until the peppers are completely blackened, turning every now and then. Place the peppers in a closed paper bag or in a covered bowl. Roast the chicken for 5 to 15 min. per side or until cooked (165° F). Meanwhile cook the spaghetti as instructed in the package.

Remove the skin, ends, seeds and veins from the peppers. Strain the spaghetti, reserving 1 cup of the cooking water; pour the water in the blender. Add the peppers, sour cream and broth cube; blend it until they are integrated. Pour this in a pot or in a large and deep pan.

Add the spaghetti and pieces of cheese; cook this over medium flame stirring for 3 min or until the cheese melts and the mix is completely hot. Serve it with the chicken and parsley.

Cooking tips

Alternative
Replace the chicken legs for 4 whole chicken legs with thigh and drumsticks.

How to serve
Serve it with a mixed green salad and your favorite dressing. Or serve it with your favorite steamed vegetables, such as broccoli or green beans.