Oven Chicken And Linguine

• 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

1. Melt butter in a 13"x 9"x 3" 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.

butter, onion, garlic, basil, red pepper, chicken thighs, linguine, parmesan cheese, salt

Taken from www.food.com/recipe/oven-chicken-and-linguine-234221 (may not work)