Pasta, Chicken, Spinach
By: Anonymous
Published: Monday, November 30, 2009 - 3:34pm

Ingredients




1/2 cup butter
1 med. onion, thinly sliced
2 garlic cloves, minced or pressed
1 tablespoon dry basil
3/4 teaspoon crushed dried hot red chilies
Salt to taste
2 1/2  lb.)
2 (10 oz.) pkg. frozen chopped spinach
1 cup Parmesan cheese
8 ounces dry linguine or spaghetti, cooked

Preparation

1 Melt butter in 15x12 inch pan in 400 degree oven. Mix onion, garlic, basil, and chilies with butter; lay chicken on top, skin up. Bake, uncovered, until chicken skin is well browned, about 45 minutes. 2 In the same oven, thaw spinach in a covered 2-3 quart pan (break into chunks with a fork to speed thawing). This takes about 30 minutes. Pour spinach into a colander, squeeze out liquid. 3 After chicken has cooked 35 minutes, add spaghetti to 3 or 4-quart pan filled with 4 inches boiling water. Boil, uncovered, until tender to bite, about 13 minutes. Drain. 4 When chicken is done, lift from pan and keep warm. Add spinach to the pan and stir to scrape up brown bits. Add the pasta and Parmesan. Lift with 2 forks to mix well; season with salt. 5 On each dinner plate, mound a portion of linguine and flank with 2 pieces of chicken.