Oven Chicken and Linguine
Sue Byrom
ingredients
- 1/4 lb. butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced or pressed
- 1 T. dry basil
- 3/4 tsp. crushed, dried red hot chilies
- 8 chicken thighs
- 2 packages (10oz. each) frozen chopped spinach, thawed, water squeezed out
- 8 oz. dried linguine or spaghetti
- 1 cup grated Parmesan
- Salt
- 1-2 Navel oranges, quartered
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