Ruiz'S Specialty Oven Chicken And Linguine
Oven-roasted chicken thighs with a flavorful spinach and garlic linguine, enriched with Parmesan and brightened by fresh orange, perfect for a hearty yet elegant meal.
Ingredients
- 1/2 cup butter or margarine ⓘ
- 1 medium onion, thinly sliced ⓘ
- 4 cloves garlic, minced ⓘ
- 1 tablespoon dry basil ⓘ
- 1/2 teaspoon crushed red pepper ⓘ
- 1 small orange, quartered ⓘ
- 8 chicken thighs, rinsed and patted dry ⓘ
- 2 (10 oz.) packages frozen chopped spinach ⓘ
- 8 oz. linguine or spaghetti ⓘ
- Salt to taste
- 1 cup grated Parmesan cheese ⓘ
- salt to taste ⓘ
Instructions
- Preheat the oven to 400°F (200°C). Melt butter in a 10 x 15-inch baking pan in the oven, then remove from heat.
- Stir in sliced onion, minced garlic, dry basil, and crushed red pepper into the melted butter.
- Place chicken thighs, skin side down, in the butter mixture, then turn them over to coat evenly.
- Bake uncovered for about 45 minutes or until chicken is thoroughly cooked.
- Meanwhile, place frozen chopped spinach in a 2 to 3-quart casserole dish.
- Bake covered for 30 minutes, and after 15 minutes, break into chunks to speed thawing.
- Pour the thawed spinach into a colander and squeeze out excess liquid.
- Bring a large pot of salted water to a boil and cook the linguine until al dente, then drain.
- When the chicken is done, lift it from the pan and keep warm.
- Add the spinach to the pan and stir to scrape up browned bits from the bottom.
- Add the cooked pasta and grated Parmesan cheese to the pan and mix well.
- Season with salt to taste.
- Divide a portion of the pasta onto each of four dinner plates.
- Flank each with two pieces of chicken and an orange wedge.
- Before eating, squeeze orange juice over the chicken and pasta.
Tips & Substitutions
For a twist, consider using olive oil instead of butter for a lighter option. If you don't have chicken thighs, boneless, skinless chicken breasts can work but may need less cooking time. Fresh spinach can replace frozen, simply sauté it before adding to the pasta. To save time, prep the spinach and pasta while the chicken bakes.
Serving Suggestions
Serve the chicken and linguine with a fresh side salad for a complete meal. A light vinaigrette complements the dish well. This recipe pairs beautifully with Microwave Cheese Soup for a comforting combination. For added flavor, consider garnishing with fresh herbs like basil or parsley before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven until warmed through, adding a splash of water to the pasta to prevent it from drying out. This dish can also be frozen, but the texture of the pasta may change upon reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Ruiz'S Specialty Oven Chicken And Linguine contains roughly 918 calories, with 16g protein, 54g carbohydrates, and 71g fat. It is an excellent source of vitamin C (79% of the Daily Value), protein (32% of the Daily Value), and iron (27% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1164mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and spinach ahead of time. Bake the chicken and store it in the refrigerator for up to a day before serving. Reheat it in the oven to maintain its crispiness. The spinach can also be cooked and stored in the fridge, then combined with pasta before serving.
What can I substitute for linguine?
If you don't have linguine on hand, spaghetti or fettuccine can be excellent alternatives. For a gluten-free option, use gluten-free pasta varieties available in most grocery stores. Adjust the cooking time according to the pasta type you choose to ensure it's cooked al dente.
How do I know when the chicken is fully cooked?
To ensure the chicken is fully cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). The juices should run clear when the chicken is pierced. If you don't have a thermometer, ensure the meat is no longer pink near the bone and the juices are clear.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).