Ingredients: 12 chicken legs -- with thighs 2 tablespoons olive oil 2 medium onions -- coarsely chopped 1 cup mushroom -- coarsely chopped 1 cup zucchini -- coarsely chopped 1 tablespoon greek seasoning 1/2 teaspoon cinnamon 1 10 oz can chicken broth 1 10 oz can clam and tomato juice 1 tablespoon flour 4 ounces feta cheese -- crumbled 6 cups noodles -- hot cooked 3 tablespoons black olives -- chopped

Recipe Info Category: Poultry Rating: 4 Contributor: B. Brown

Rinse chicken and pat dry. Cook chicken in olive oil in skillet for 10 minutes. Add onions, mushrooms and zucchini. Cook for 2 minutes, stirring constantly. Stir in Greek seasoning, cinnamon, broth and clam-tomato juice. Bring to a boil. reduce heat to low. Cook, covered, for 40 minutes or until chicken is tender. Remove chicken to warm plate, reserving broth. Boil reserved broth for 5 minutes or until reduced by 1/2. Stir in flour and cheese until well mixed. Return chicken to pan. Simmer for 2 minutes. Place noodles on serving platter. Top with chicken and sauce. Sprinkle with olives.