Sprinkle 1/2 of the salt and 1/2 of the pepper on chicken. In frypan, place 1 tablespoon of the oil and heat to medium high temperature. Add dark meat parts to frypan and cook, turning frequently, about 10 minutes. Add remaining chicken parts and cook an additional 7 minutes. Cover and cook 20 minutes on medium temperature or until juices run clear when chicken is pierced with fork. Remove chicken from pan and keep warm in 300° F. oven. Drain frypan and add remaining 1 tablespoon oil. Add onion, red and yellow pepper and garlic. Sauté about 2 minutes on medium temperature. Add tomatoes, basil, oregano, parsley and balsamic vinegar and cook 1 minute. Add remaining salt and pepper. Serve chicken on fettucine and spoon salsa around chicken. Sprinkle with Parmesan cheese. Makes 4 servings.

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Recipe from the National Chicken Council