"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Oven Chicken and Linguine Recipe

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This recipe for Oven Chicken and Linguine, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, October 4, 2006


1/2 c. butter
1 med. onion thinly sliced
2 cloves garlic, minced
1 T. dry basil
3/4 t. dry hot red chilies (opt.)
8 chicken thighs
2 10 oz. pkgs. frozen chopped spinach
8 oz. dry linguine
1 c. grated Parmesan cheese
1 small orange, quartered

Melt butter in 12x15 pan in 400 degree oven. Mix onion, garlic, basil, chilies with butter. Lay chicken on top. Bake, uncovered, 45 min.

Remove chicken from pan, keep warm. Add thawed, drained spinach to pan, stir. Add cooked pasta & Parmesan cheese. Mix. Serve with orange wedge.




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