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1
Rinse the chicken under cold running water and pat dry with paper towels, set aside.
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2
Melt margarine in a large sillet on moderately high heat.
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3
Cook chicken a few pieces at a time, skin side down, for 5 minutes or until golden brown.
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4
Return all chicken to skillet, add onion and garlic, cover skillet and cook 5 minutes.
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5
Uncover skillet and push chicken to one side.
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6
Add frozen block of spinach to skillet and sprinkle with 1/2 tsp salt and the basil.
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7
Cover skillet and simmer 15 minutes longer, separating the spinach with a fork as it cooks.
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8
Heat pasta sauce until warmed through and hold on low until ready to serve Meanwhile cook spaghetti, and drain.
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9
Uncover skillet and stir spinach toghether with onion and butter to mix thoroughly.
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10
Turn chicken skin side up and sprinkle with 1/4 cup Parmesan cheese.
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11
Cover skillet and simmer 10 minutes longer or until chicken is tender and thoroughly cooked.
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12
Remove skillet from heat.
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13
Arrange drained spaghetti on a large platter.
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14
Pour heated spaghetti sauce over pasta and top with cooked spinach mixture.
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15
Arrange cheese-topped chicken thighs on top and serve immediately.
