Oven Chicken And Linguine

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup butter (1 stick)
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon dried basil
• 1/2 teaspoon red pepper flakes (may use more or less)
• 2 1/2 lbs chicken thighs, rinsed and patted dry (about 8)
• 2 (10 ounce) packages frozen chopped spinach, thawed
• 8 ounces linguine
• 1 cup parmesan cheese, grated
• salt

Recipe

• 1 melt butter in a 13â€?x 9â€?x 3â€? baking pan in preheated 400 f oven; then remove pan from oven.
• 2 stir onion, garlic, basil and red pepper flakes into the melted butter.
• 3 place chicken, skin side down, in butter mixture; then turn over.
• 4 bake uncovered, until meat next to bone is no longer pink when slashed with knife (about 45 minutes).
• 5 place thawed spinach in a clean kitchen towel and squeeze out liquid, set aside.
• 6 bring a large pot of salted water to a boil, cook linguine about 10 – 13 minutes. (do this about 10 minutes before chicken is done).
• 7 when chicken is done, remove thighs from pan and keep warm.
• 8 add spinach to the pan and stir to scrape browned bits free.
• 9 then add pasta and parmesan cheese; toss together until all is incorporated.
• 10 put pasta into a large bowl, top with chicken thighs and serve.