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Oven Chicken & Linguine

Chicken.delights's picture
Ingredients
  Butter/Margarine 1⁄4 Pound (1/2 Cup)
  Onion 1 Medium, thinly sliced
  Garlic 2 Clove (10 gm), minced or pressed
  Dry basil 1 Tablespoon
  Crushed red pepper 1⁄2 Teaspoon
  Chicken thighs 2 1⁄2 Pound, rinsed and patted dry (8 Pieces)
  Frozen chopped spinach 20 Ounce (Two 10 Ounce Packages)
  Linguine/Spaghetti 8 Ounce
  Boiling salted water 2 Cup (32 tbs) (Use As Required)
  Grated parmesan cheese 5 Ounce (1 Cup)
  Salt To Taste
  Orange 1 Small, unpeeled, quartered
Directions

Melt butter in a 10 by 15-inch rimmed baking pan in a 400° oven; then remove pan from oven.
Stir onion, garlic, basil, and pepper into butter.
Place chicken, skin side down, in butter mixture; then turn over.
Bake, uncovered, until meat near bone is no longer pink when slashed (about 45 minutes).
While chicken bakes, thaw spinach: place it in a 2 to 3-quart baking dish, cover, and set in oven for about 30 minutes.
(After about 15 minutes, break into chunks with a fork to speed thawing.) Pour thawed spinach into a colander; squeeze out liquid.
Ten minutes before chicken is done, cook linguine in a large quantity of boiling salted water until al dente (about 13 minutes).
Drain.
When chicken is done, lift from pan and keep warm.
Add spinach to pan and stir to scrape browned bits free.
Then add pasta and cheese; lift with 2 forks to mix well.
Season to taste with salt.
Mound a portion of the pasta mixture on each of 4 dinner plates; flank with 2 pieces of chicken and an orange wedge.
Before eating, squeeze orange over chicken and pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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