Place rack in center of oven and preheat to 400 degrees. Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down. Bake uncovered about 20 minutes, until the breasts are golden brown. Cook until breasts are completely done and springy to the finger, about 15 minutes more.

 * 6 chicken breasts (either bone in or halves with skin on)

 * 1 tsp dried thyme

* Olive oil

* 6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan)

Place a small skillet over medium heat and add the almonds. Stir frequently and cook until you start to smell them, about 3-4 minutes. While the water is close to coming to a boil, heat EVOO in large skillet over medium-high heat. When the oil ripples, add shrimp and cook for about 1 minute. Add peppers, scallions and garlic, and cook about 3 minutes more.

Ingredients

* 1/4 cup sliced or slivered almonds

* 1 pound fideos or very thin egg noodles

* 1/4 cup extra-virgin olive oil (EVOO)