2 cordellini noodles, torn (called rigolo)
6 skinless, boneless chicken breast halves, cut into 1 inch cubes
6 bone-in chicken roasting thighs
4 tablespoons butter
4 cloves garlic, minced
4 limes, quartered
1 tablespoon vegetable bouillon granules
5 bay leaves
1 tablespoon olive oil
2 teaspoons spaghetti sauce