1 stick, 2 tbsp. butter
1 onion, thinly sliced
2 cloves garlic, minced
1 tbsp. dried basil
1/2 tsp. crushed red pepper flakes
8 chicken breasts (2 1/2 lbs.)
2 (10 oz.) pkgs. frozen spinach
8 oz. linguine
2 c. grated Parmesan cheese

Heat oven to 400 degrees. Put butter into 15x10 inch pan. Put in oven until just melted. Stir in onion, garlic, pepper flakes and basil. Place chicken in butter mixture, turning once to coat. Bake uncovered for 50 minutes.

While chicken is baking, thaw spinach by placing in 2-3 quart baking dish (covered) in oven for 30 minutes (break into chunks after 15 minutes). Put thawed spinach into colander and squeeze out liquid.

Four minutes before removing chicken from oven, cook linguine in boiling water. Drain. When chicken is done, lift from pan and keep warm. Add spinach to pan and scrape browned bits free. Then add pasta and cheese. Toss and lift with 2 forks to mix well. Season with salt to taste.