Easy and delicious. Add more pepper flakes if you like it spicy.
Ingredients
- butter: 0.5 cup
- onion: 1 piece (chopped)
- basil: 2 Tbsp (dried)
- red pepper flakes: 1 Tbsp
- salt: 1 tsp
- ground black pepper: 1 tsp
- chicken thighs: 3 pound
- linguine pasta: 1 pound
- frozen chopped spinach, thawed and squeezed dry: 2 packages (10 ounce packages)
- Parmesan cheese: 1 cup (grated)
Metric Conversion
Stages of cooking
-
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.
