Oven Chicken & Linguine
|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)|
|Boiling salted water||2 Cup (32 tbs) (Use As Required)|
|Grated parmesan cheese||5 Ounce (1 Cup)|
|Orange||1 Small, unpeeled, quartered|
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).
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.