Baked Chicken Thighs with Pasta
Ingredients List
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½ cup butter
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1 onion, chopped
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2 tablespoons dried basil
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1 tablespoon red pepper flakes
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1 teaspoon salt
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1 teaspoon ground black pepper
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3 pounds chicken thighs
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1 pound linguine pasta
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2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
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1 cup grated Parmesan cheese
Instructions
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Preheat the oven to 350°F (175°C).
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Melt butter in a 9x13-inch baking dish by placing it in the oven for about 5 minutes during preheating.
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Mix onion, basil, red pepper flakes, salt, and black pepper into the melted butter. Add chicken thighs, turning to coat in the butter mixture with skin-side up.
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Bake the chicken in the preheated oven for about 1 hour, or until the juices run clear and a thermometer reads 165°F (74°C) near the bone. Remove the chicken from the dish.
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Meanwhile, bring a large pot of salted water to a boil. Cook the pasta for 11 minutes or until al dente, then drain.
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Stir spinach into the butter-onion sauce, then add the pasta and Parmesan cheese, tossing everything together. Serve the chicken on top of the pasta.
Nutritional Information (per serving)
| 589 | Calories |
| 30g | Fat |
| 42g | Carbs |
| 38g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 9 | |
| Calories 589 | |
| % Daily Value * | |
| Total Fat 30g | 39% |
| Saturated Fat 13g | 64% |
| Cholesterol 129mg | 43% |
| Sodium 603mg | 26% |
| Total Carbohydrate 42g | 15% |
| Dietary Fiber 4g | 15% |
| Total Sugars 3g | |
| Protein 38g | 77% |
| Vitamin C 5mg | 6% |
| Calcium 226mg | 17% |
| Iron 5mg | 26% |
| Potassium 615mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5