Recipe - Oven Chicken And Linguine

One half cup Butter or margarine
1 md Onion; cut or sliced up thin
2 Cloves garlic; minced or
pressed
1 tablespoon Dry basil
One half teaspoon Crushed red pepper
8 Chicken thighs (about 2 1/2
lbs. total) rinsed and
patted dry
2 pack (10oz) frozen chopped
spinach
8 ounce Linguine or spaghetti
Boiling salted water
1 cup Grated parmesan cheese
(about 5 oz.)
Salt
1 small Orange (unpeeled)
quartered

Date: Mon, 1 Apr 96 8:33:53 EST

submitted by: gourmethim@inreach.inreach.com

Recipe by: Sunset Fresh Ways with Chicken Cookbook

This is one our most favorite, easiest, and fattening chicken recipes. For
this wholemeal dish, you bake the chicken, then toss linguine and spinach
in the pan drippings.

Melt butter in a 10 by 15 inch rimmed baking pan in a 400 degree (F) 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 with chicken for about 30 minutes (after about 15
minutes, break into chunks with a fork to speed thawing). Pour thawed
spinach into a colander or cheesecloth; 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). Drain.

When chicken is done, lift from pan and keep warm. Add spinach to pan and
stir to scrape browned bits free. Add pasta and cheese; lift with 2 forks
to mix well. Season to taste with salt.

To serve, 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.

Calories per serving: 546, Total fat: 13 grams (21% of calories), Saturated
fat: 5 g, Protein: 48 g, Carbohydrates: 59 g, Cholesterol: 130 mg, Sodium:
603 mg.

Dave and Rita Carmody, Tracy, California, USA

DAVE DAVIDG@CLAM.RUTGERS.EDU

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