Oven Chicken and Linguine

from Grandma Jean

1/2 cup butter
1 medium onion, thinly sliced
2 cloves garlic, minced or pressed
1 Tbsp basil
1/2 tsp crushed red pepper
8 chicken thighs (2 1/2 pounds), rinsed and dried (I use breasts)
8 ounces linguine or spaghetti (or angel hair)
Boiling salted water
1 cup grated Parmesan cheese
salt to taste
1 small unpeeled orange, quartered

Melt butter in a 10 x 15 rimmed baking dish or pan in a 400 degree
oven, remove pan from oven. Stir onion, garlic, basil and pepper into butter.
Place chicken in the butter mixture, then turn over. Bake, uncovered,
until meat near bone is no longer pink when slashed, about 45 minutes.

Ten minutes prior to removing chicken from oven, cook linguine
in boiling, salted water until al dente (about 13 minutes). Drain. When
chicken is done, lift from pan and keep warm. Add pasta and cheese
and toss and lift with two forks to mix well. Season to taste with salt.

To serve, mound a portion of the pasta mixture on each of four plates.
Flank with two pieces of chicken and an orange wedge. Before
eating, squeeze orange over chicken and pasta. Serves four.

Angel Chicken Pasta

from Grandma Jean

6 boneless skinless chicken breasts
4 T. butter
1 7-oz pkg. dry Italian salad dressing
1/2 cup water
1 can cream of mushroom
1 4-oz pkg. cream cheese or sour cream
1 16-oz pkg. angel hair pasta

In a large saucepan melt butter over low heat. Add pkg of dressing. Blend in water and mushroom soup. Blend in cream cheese and stir until smooth. Heat through gently.
Arrange chicken in a large dish and pour sauce over. Bake in a preheated 325* oven for 60 minutes. Cook noodles. Serve chicken over warm angel hair pasta.