OREGON CHICKEN LINGUINE

OREGON CHICKEN LINGUINE image

Yield 1 pan serves 4 ormore

Number Of Ingredients 11

1/2 C. butter
1 medium onion, thinly sliced
2 garlic cloves - minced
1 T. dried basil
3/4 t. crushed dried red chilies
3 lb. chicken breasts and/or thighs
2 10 ounce packages of frozen spinach, thawed and drained dry
OR two bunches fresh spinach, washed dried and chopped
16 ounces dry linguine
1 C. grated parmesan
1 orange, cut into wedges

Steps:

Melt the butter in a 12" X 15" baking dish. Heat oven to 400 degrees. Mix onion, garlic, basil and chilies in the melted butter. Place the chicken (washed and patted dry) in the dish and coat with the butter mixture. Bake for about 45 minutes or until cooked through. Cook linguine in a large pot of boiling water until al dente. Remove chicken and keep warm while you add the spinach to the pan and stir to heat the spinach while scraping up the brown bits from the pan. Add the pasta and fold the mixture into it. Add the grated cheese and toss. Plate the pasta and add a piece of chicken which you have kept warm. Serve with an orange wedge to be squeezed over all.