Ingredients
9
9 servings
- •½ 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
Instructions
- 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.
Nutritional Facts
Per 9 servings
- Calories: 589
- Carbohydrate: 42g
- Fat: 30g
- Fiber: 4g
- Protein: 38g
- Sugar: 3g
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