Description
Easy and delicious. Add more pepper flakes if you like it spicy.
Ingredients
- 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 9×13-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.
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 9