2 tbsp. butter
1 med. onion, thinly sliced
2 cloves garlic, minced or pressed
1 tbsp. dried basil, crushed
1/2 tsp. crushed red pepper
8 chicken thighs (2 1/2 lb.), rinsed, dried and skinned
8 oz. dry linguine or spaghetti
2 (10 oz.) pkgs. frozen chopped spinach, thawed
1/2 c. Parmesan cheese
1/4 tsp. salt
1 sm. orange, quartered

Melt butter in 10x15 inch baking dish in 400 degree oven. Remove pan from oven and stir in onion, garlic, basil and red pepper. Roll chicken pieces in butter mixture and leave them in pan. Bake chicken until meat near bone is no longer pink, about 45 minutes. About 10 minutes before chicken is done, cook linguine according to package directions and drain. Remove chicken from baking dish. Squeeze liquid from spinach and add to baking dish. Stir to scrape brown bits free. Add pasta, cheese and salt. Mix well with 2 forks.

To serve, mound pasta on 4 plates, flank with 2 pieces of chicken and an orange wedge. Before eating, squeeze juice over pasta and chicken.