Chicken Florentine Artichoke Bake
- 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.
- 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.
- 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.
Nutrition Facts (Chicken Florentine Artichoke Bake)
- Per serving:
- 531 kcal cal.,
- 24 g fat
- (13 g sat. fat,
- 2 g polyunsaturated fat,
- 8 g monounsatured fat),
- 163 mg chol.,
- 897 mg sodium,
- 41 g carb.,
- 5 g fiber,
- 6 g sugar,
- 36 g pro.
- Percent Daily Values are based on a 2,000 calorie diet