Oven Chicken and Linguine
Sandy Tanner
Long ago, in a kitchen far, far away - where dinner was actually cooked every night - I found the recipe for Oven Chicken and Linguine. It was submitted by Sandra Monson to the Deseret News and I actually tried it and really liked it. It has become a go-to meal ever since.
1/2 cup butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 Tbsp. dried basil
3/4 tsp. crushed, dried, hot red chilies
8 chicken breasts
2 pkgs. frozen chopped spinach
8 oz. dry linguine or spaghetti
Water
1 cup parmesan cheese
2 small oranges, quartered (this is a really nice touch)
Melt butter in 12 x 15 pan in 400 degree oven. Mix onion, garlic, basil, and chilies with butter; lay chicken on top, skin up, turn once to coat with seasonings. Bake, uncovered until skin is browned, about 45 minutes. Thaw spinach and drain really well. Squeeze out liquid. After chicken has baked 35 minutes, add linguine to pan and cook till tender. When chicken is done, lift from pan and keep warm. Add spinach, pasta, and parmesan drippings. Lift with 2 forks to mix well. Season with salt if desired. Serve with orange quarters to squeeze over chicken and pasta.
Long ago, in a kitchen far, far away - where dinner was actually cooked every night - I found the recipe for Oven Chicken and Linguine. It was submitted by Sandra Monson to the Deseret News and I actually tried it and really liked it. It has become a go-to meal ever since.
1/2 cup butter
1 medium onion, thinly sliced
2 cloves garlic, minced
1 Tbsp. dried basil
3/4 tsp. crushed, dried, hot red chilies
8 chicken breasts
2 pkgs. frozen chopped spinach
8 oz. dry linguine or spaghetti
Water
1 cup parmesan cheese
2 small oranges, quartered (this is a really nice touch)
Melt butter in 12 x 15 pan in 400 degree oven. Mix onion, garlic, basil, and chilies with butter; lay chicken on top, skin up, turn once to coat with seasonings. Bake, uncovered until skin is browned, about 45 minutes. Thaw spinach and drain really well. Squeeze out liquid. After chicken has baked 35 minutes, add linguine to pan and cook till tender. When chicken is done, lift from pan and keep warm. Add spinach, pasta, and parmesan drippings. Lift with 2 forks to mix well. Season with salt if desired. Serve with orange quarters to squeeze over chicken and pasta.
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