Sunday, May 4, 2008

Chicken Linguine

½ cup butter

1 medium onion, thinly sliced

2 cloves garlic-pressed

1 Tablespoon dry basil

¾ tsp crushed dried red hot chili flakes

8 chicken pieces (Thighs and breasts-boneless/skinless)

2 pkgs (10 ounces) frozen chopped spinach

8-oz linguine

1 cup grated Parmesan cheese

1 orange, quartered

Melt butter in 9x13, or larger pan in 400* oven. Mix onion, garlic, basil and chilies with butter. Lay chicken on top, turn once to coat with butter. Bake uncovered about 45 minutes. In same oven, thaw spinach in a covered pan for about 30 minutes. Drain in colander, squeezing out liquid. Cook linguine; drain.

When chicken is done, lift from pan and keep warm. Add spinach to pan and stir to scrape up brown bits. Add pasta and Parmesan cheese. Mix well.

On large plate or platter, mound portion on linguine, flank with chicken and squeeze orange all over.

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