Baked Chicken and Linguine

1/2 cup butter

1 medium onion, thinly sliced

2 cloves garlic, minced or crushed

1 tablespoon dried basil

½ teaspoon crushed red pepper flakes

1 chicken, quartered or cut into pieces (discard back)

1 package (about 10 ounces) frozen chopped spinach, thawed

8 ounces spaghetti or linguine

1 cup grated Parmesan

Salt to taste

1 orange or lemon, quartered (optional)

Heat oven to 400 degrees.

Place butter in 9-by-13-inch baking dish and put in oven until just melted. Stir in onion, garlic, basil and red pepper flakes. Place chicken pieces in the pan, skin side down, then turn over to coat the pieces. Bake uncovered 1 hour.

In the meantime, squeeze excess liquid from spinach. Ten minutes before chicken is done, cook pasta; drain. When chicken is done remove from pan and keep warm. Add spinach to pan and stir to scrape brown bits from bottom. Add pasta and cheese to pan and toss with two forks. Season to taste with salt. To serve, squeeze orange or lemon over chicken and pasta.

Serves four.