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1
Preheat oven to 400 degrees F.
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2
Mix Italian dressing, Worcestershire, seasonings, salt, and pepper in the bottom of a casserole dish.
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3
Place the chicken in the dish, turning to coat all sides with the dressing mixture.
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4
Nestle the garlic cloves around the chicken.
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5
Cover the chicken with the peppers.
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6
Place dish in the preheated oven and cook for about an hour, or until chicken is cooked through.
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7
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.
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8
Once chicken is cooked through, remove from oven.
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9
Place chicken on a plate along with peppers and garlic; reserve the sauce.
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10
Allow chicken to cool until you are able to touch it.
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11
Then shred the chicken into whatever size pieces you want.
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12
I left mine in larger chunks.
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13
I also cut the peppers and garlic down a little bit.
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14
Heat a large skillet over medium-high heat with the oil.
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15
At the same time, bring a pot of water up to a boil.
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16
Add the chicken to the oil and at the same time add the pasta to the water.
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17
Be sure to liberally salt the water first and cook the pasta according to package instructions.
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18
Crisp up the chicken a little, about 2-3 minutes.
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19
Then add in the peppers, garlic, and reserved sauce.
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20
Add the tomatoes.
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21
Check seasoning.
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22
Allow sauce to simmer and thicken while pasta cooks.
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23
Drain pasta.
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24
Serve chicken sauce on top of the pasta.
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25
Enjoy!
