1 medium-sized onion
Non-stick cooking spray
1 teaspoon cornstarch
1 (6 ounce) can spicy hot vegetable juice (3/4 cup)
1/2 teaspoon salt
3/4 (8 ounce) package. bow-tie macaroni
Parsley sprigs for garnish
Remove skin from drumsticks. Dice onion. Spray nonstick10-inch skillet with nonstick cooking spray. Over medium-high heat, cook drumsticks and onion until onion is golden and drumsticks are browned, turning drumsticks occasionally.
In cup, mix cornstarch with 1/2 cup water. Stir cornstarch mixture, vegetable juice, and salt into drumstick mixture; heat to boiling. Reduce heat to low; simmer, covered. 20 minutes or until juices run clear when chicken is pierced with a knife turning drumsticks occasionally. While drumsticks are cooking, prepare bow-tie macaroni as label directs; drain; keep warm.
To serve, arrange drumsticks and sauce on warm platter. Spoon bow-tie macaroni next to drumsticks. Garnish with parsley sprigs.
Makes 4 servings.