oven chicken and linguini

Ingredients

• Servings: 9
• 1/2 cup butter
• 1 onion, chopped
• 2 tablespoons dried basil
• 1 tablespoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 pounds chicken thighs
• 1 pound linguine pasta
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place butter into a 9x13-inch baking dish and set in oven while it preheats until butter is melted, about 5 minutes.
• stir onion, basil, red pepper flakes, salt, and black pepper into melted butter. add chicken, turning to coat with onion mixture and ending skin-side up.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). remove chicken from dish.
• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• mix spinach into onion-butter sauce until thoroughly mixed; add linguine and parmesan cheese, tossing to combine. place chicken on top of pasta.