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Pasta, chicken, spinach in 45 minutes.

The oven works hard, but you don't for this smoothly engineered whole-meal dish that combines poultry, pasta, and vegetables. Chicken thighs bake crisp and brown on top of seasoned onions in one pan, while frozen spinach thaws in another. Just as the chicken is done, you boil linguine, then mix it with the flavorful chicken drippings, onions, and hot spinach to make a fresh-tasting companion for the meat. A squeeze of orange juice gives a surprising dimension to these simple flavors. Oven Chicken and Linguine

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.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1984
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