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Ingredients
| pasta (spaghetti): 8 oz |
| onions: 1 |
| unsalted butter: 1 Tbl |
| eggs: 2 |
| whole milk: 1 1/4 cups |
| Italian seasoning: 1 tsp |
| red pepper flakes: 1/2 tsp |
| chicken breasts: 6 oz |
| monterey jack cheese (diced): 2 cups |
| artichoke hearts: 14 oz |
| frozen chopped spinach: 10 oz (thawed and well drained) |
| sun-dried tomatoes: 1/2 cup (drained and chopped) |
| grated parmesan cheese: 4 oz |
| bread crumbs: 1/2 cup |
| paprika: 1/2 tsp |
| unsalted butter: 1 Tbl (melted) |
Chicken Florentine Artichoke Bake
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.
3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.