Chicken Thigh Parmigiana

Recipe by TishT
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READY IN: 42mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the chicken under cold running water and pat dry with paper towels, set aside.
  • Melt margarine in a large sillet on moderately high heat.
  • Cook chicken a few pieces at a time, skin side down, for 5 minutes or until golden brown.
  • Return all chicken to skillet, add onion and garlic, cover skillet and cook 5 minutes.
  • Uncover skillet and push chicken to one side.
  • Add frozen block of spinach to skillet and sprinkle with 1/2 tsp salt and the basil.
  • Cover skillet and simmer 15 minutes longer, separating the spinach with a fork as it cooks.
  • Heat pasta sauce until warmed through and hold on low until ready to serve Meanwhile cook spaghetti, and drain.
  • Uncover skillet and stir spinach toghether with onion and butter to mix thoroughly.
  • Turn chicken skin side up and sprinkle with 1/4 cup Parmesan cheese.
  • Cover skillet and simmer 10 minutes longer or until chicken is tender and thoroughly cooked.
  • Remove skillet from heat.
  • Arrange drained spaghetti on a large platter.
  • Pour heated spaghetti sauce over pasta and top with cooked spinach mixture.
  • Arrange cheese-topped chicken thighs on top and serve immediately.
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