Oven Chicken and Linguine
| Yield: | 4 Servings |
| Categories: | Casseroles |
| 1/2 | c | Butter or margarine |
| 1 | md | Onion; sliced thin |
| 2 | Cloves garlic; minced or pressed | |
| 1 | tb | Dry basil |
| 1/2 | ts | Crushed red pepper |
| 8 | Chicken thighs (about 2 1/2 lbs. total) rinsed and patted dry | |
| 2 | pk | (10-oz) frozen chopped spinach |
| 8 | oz | Linguine or spaghetti |
| Boiling salted water | ||
| 1 | c | Grated parmesan cheese (about 5 oz.) |
| Salt | ||
| 1 | sm | Orange (unpeeled) quartered |
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