Instructions: Clean, singe, and wash the chickens well. Cut each in 4 portions and season with salt and pepper.

Wash tomatoes and strain through the colander. Melt the butter and extra virgin olive oil in a large pot. Saute a few chicken pieces at a time, on all sides, in the hot butter or margarine. Add one third of the tomato paste, 1 cup of warm water to the pot, and let all simmer over a medium fire for 1 1/4 hours or until fork tender. When done, remove the chicken from the pot and place on a warm platter.

Stir in the rest of the tomato paste and 2 or 3 cups of warm water into the pot. Cook about 10 minutes on medium high heat. Pour the sauce from the pot into a large baking dish. Add the noodles, and let them bake in a medium oven for 20 minutes while stirring occasionally with a fork. Stir again, lay the chicken pieces in the baking dish with the noodles. Let the meal cook for a few minutes more until the noodles are completely done. Serve the meal with grated parmesan cheese. It is especially tasty in the summer, served with fresh tomatoes.

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