1/2 c. butter
1 med. onion, thinly sliced
2 garlic cloves, minced or pressed
1 tbsp. dry basil
3/4 tsp. crushed dried hot red chilies
Salt to taste
8 chicken thighs (2 to 2 1/2 lb.)
2 (10 oz.) pkg. frozen chopped spinach
1 c. Parmesan cheese
8 oz. dry linguine or spaghetti, cooked

Melt butter in 15x12 inch pan in 400 degree oven. Mix onion, garlic, basil, and chilies with butter; lay chicken on top, skin up. Bake, uncovered, until chicken skin is well browned, about 45 minutes.

In the same oven, thaw spinach in a covered 2-3 quart pan (break into chunks with a fork to speed thawing). This takes about 30 minutes. Pour spinach into a colander, squeeze out liquid.

After chicken has cooked 35 minutes, add spaghetti to 3 or 4-quart pan filled with 4 inches boiling water. Boil, uncovered, until tender to bite, about 13 minutes. Drain.

When chicken is done, lift from pan and keep warm. Add spinach to the pan and stir to scrape up brown bits. Add the pasta and Parmesan. Lift with 2 forks to mix well; season with salt.

On each dinner plate, mound a portion of linguine and flank with 2 pieces of chicken.