≡   Categories
Chicken Florentine Artichoke Bake

8 ounces dry pasta, bowtie recommended
1 small onion, chopped
1 tablespoon butter
2 eggs
1 14 cups milk
1 teaspoon dried Italian seasoning
14 teaspoon crushed red pepper flakes
2 cups cooked chicken, chopped
2 cups monterey jack cheese
1 (14 ounce) can artichoke hearts, drained and quartered
1 (10 ounce) package frozen spinach
12 cup sun-dried tomato packed in oil, drained and chopped
14 cup grated parmesan cheese
12 cup soft breadcrumbs
12 teaspoon paprika
1 tablespoon butter, melted


Preheat oven to 350. Cook pasta according to package diretions, drain. In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside. In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper. Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish. Bake covered for 20 minutes. In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.

Source: www.food.com