Ruiz'S Specialty Oven Chicken And Linguine

• 1/2 c. butter or margarine
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1 Tbsp. dry basil
• 1/2 tsp. crushed red pepper
• 1 small orange, quartered
• 8 chicken thighs, rinsed and patted dry
• 2 (10 oz. each) pkg. frozen chopped spinach
• 8 oz. linguine or spaghetti
• boiling salted water
• 1 c. grated Parmesan cheese
• salt to taste

1. Melt butter in 10 x 15-inch baking pan in a 400u0b0 oven, then remove pan from oven.
2. Stir onion, garlic, basil and pepper into butter.
3. Place chicken, skin side down, in butter mixture, then turn over.
4. Bake uncovered about 45 minutes or until chicken is done.
5. Place spinach in a 2 to 3 quart casserole dish.
6. Bake covered for 30 minutes.
7. After 15 minutes, break into chunks to speed thawing.
8. Pour thawed spinach into a colander and squeeze cut liquid.
9. In a pot of salted boiling water, cook pasta until al dente and drain.
10. When chicken is done, lift from pan.
11. Keep warm. Add spinach to pan and stir to scrape browned bits free, then add pasta and cheese.
12. Mix well.
13. Season with salt to taste.
14. Mound a portion of the pasta on each of 4 dinner plates.
15. Flank with 2 pieces of chicken and an orange wedge.
16. Before eating, squeeze orange over chicken and pasta.
17. Makes 4 servings.

butter, onion, garlic, basil, red pepper, orange, chicken, spinach, linguine, boiling salted water, parmesan cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371177 (may not work)