Pasta, chicken, spinach in 45 minutes.
1/2 cup (1/4 lb.) butter or margarine
1 medium-size onion, thinly sliced
2 garlic cloves, minced or pressed
1 tablespoon dry basil
3/4 teaspoon crushed, dried hot red chilies
8 chicken thighs (2 to 2-1/2 lbs.)
2 packages (10 oz. each) frozen chopped spinach
8 ounces dry linguine or spaghetti Water
1 cup grated Parmesan cheese Salt
1 small orange, quartered
Melt butter in a 12- by 15-inch pan in a 400[deg.] oven. Mix onion, garlic, basil, and chilies with butter; lay chicken on top, skin up. Bake, uncovered, until chicken skin is well browned, and about 45 minutes.
In the same oven, thaw spinach in a covered 2- to 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.
After chicken has cooked 35 minutes, add the linguine to a 3- to 4-quart pan filled with 4 inches boiling water. Boil, uncovered, until tender to bite, about 13 minutes; drain.
When chicken is done, lift from pan and keep warm. Add spinach to the pan and stir to scrape up browned bits. Then add the pasta and Parmesan; lift with 2 forks to mix well; season with salt.
On each of 4 dinner plates, mound a portion of linguine and flank with 2 pieces of chicken and an orange wedge; to eat, squeeze orange over chicken and pasta. Makes 4 servings.
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|Date:||Feb 1, 1984|
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