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
2 to 2 1/2 lbs. boned chicken breasts
2 pkgs. (10 oz. each) frozen chopped spinach
8 oz. dry linguine
Water
1 c. grated Parmesan cheese
1 sm. orange, quartered

Melt butter in a 12 x 15 inch pan in a 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 to 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 the linguine to a 3 to 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 browned bits. Then add the pasta and Parmesan; lift with 2 forks to mix well. Serve linguine topped with chicken, and garnish with orange wedge. Serves 4.