Oven Chicken & Linguine
|Butter/Margarine||1⁄4 Pound (1/2 Cup)|
|Onion||1 Medium, thinly sliced|
|Garlic||2 Clove (10 gm), minced / pressed|
|Dry basil||1 Tablespoon|
|Crushed dried hot red chiles||1⁄2 Teaspoon|
|Chicken thighs||2 1⁄2 Pound (8 Whole)|
|Frozen chopped spinach||20 Ounce, thawed (2 Packages, 10 Ounce Each)|
|Grated parmesan cheese||5 Ounce (1 Cup)|
|Orange||6 Ounce, cut into wedges (1 Small Size)|
|Fresh basil sprig||4|
Melt butter in a 10- by 15-inch shallow rimmed baking pan in a 400° oven.
Remove pan from oven; stir onion, garlic, dry basil, and chiles into butter.
Rinse chicken and pat dry; then place, skin side down, in butter mixture and turn to coat.
Bake, uncovered, until meat near bone is no longer pink; cut to test (about 45 minutes).
Meanwhile, squeeze as much liquid as possible from spinach.
Ten minutes before chicken is done, in a 5- to 6-quart pan, cook linguine in 3 quarts boiling water just until tender to bite (8 to 10 minutes); or cook according to package directions.
Lift chicken from baking pan and keep warm.
Add spinach to pan and stir over medium heat to scrape up browned bits.
Remove from heat.
Add linguine and cheese; mix lightly, using 2 forks.
Season to taste with salt.
Mound linguine mixture on dinner plates; arrange chicken alongside.
Garnish with orange wedges and basil sprigs.