Chicken Florentine Artichoke Bake

Ingredients

• 8 ounces dry pasta, bowtie recommended
• 1 small onion, chopped
• 1 tablespoon butter
• 2 eggs
• 1 1/4 cups milk
• 1 teaspoon dried Italian seasoning
• 1/4 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
• 1/2 cup sun-dried tomato packed in oil, drained and chopped
• 1/4 cup grated parmesan cheese
• 1/2 cup soft breadcrumbs
• 1/2 teaspoon paprika
• 1 tablespoon butter, melted

Directions

1. 1

   Preheat oven to 350.

2. 2

   Cook pasta according to package diretions, drain.

3. 3

   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.

4. 4

   In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.

5. 5

   Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.

6. 6

   Bake covered for 20 minutes.

7. 7

   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.