Chicken Florentine Artichoke Bake
ounces dried bow tie pasta
small onion, chopped
teaspoon dried Italian seasoning
teaspoon crushed red pepper (optional)
cups chopped cooked chicken
cups shredded Monterey Jack cheese (8 oz.)
14 ounce can artichoke hearts, drained and quartered
10 ounce frozen chopped spinach, thawed and well drained
cup oil-packed dried tomatoes, drained and chopped
cup grated Parmesan cheese
cup soft bread crumbs
tablespoon butter, melted
- 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