Michelemarie
Executive Chef
I tried this the other night and it was very good --- it reheats good too. A good choice to make for a pot luck or neighbor.
Artichoke Chicken Florentine
8 oz. dried bow tie pasta
1 small onion chopped
1 T butter
2 eggs
1 ¼ c milk
1 t dried Italian seasoning
¼ t black pepper
½ t salt
¼ - ½ t crushed red pepper
2 c chopped cooked chicken
2 c shredded Monterey jack cheese
1 14-oz can artichoke hearts, drained and quartered
1 10-oz package frozen chopped spinach, thawed and well drained
½ c oil-packed dried tomatoes, drained and chopped
1/4 c grated parm cheese
½ c soft bread crumbs
½ t paprika
1 T butter, melted
Preheat oven to 350 and cook pasta and drain.
Saute onion in butter until soft.
In bowl combine eggs, milk, salt, black pepper, red pepper, seasoning, chicken, cheese, artichokes, spinach, onions and tomatoes. Add the pasta and half of the parmesan cheese. I used a 9x13 pan and covered with foil and baked for 20 minutes.
Combine melted butter, bread crumbs, paprika and rest of parmesan cheese and sprinkle over the pasta and bake for 10 more minutes.
Artichoke Chicken Florentine
8 oz. dried bow tie pasta
1 small onion chopped
1 T butter
2 eggs
1 ¼ c milk
1 t dried Italian seasoning
¼ t black pepper
½ t salt
¼ - ½ t crushed red pepper
2 c chopped cooked chicken
2 c shredded Monterey jack cheese
1 14-oz can artichoke hearts, drained and quartered
1 10-oz package frozen chopped spinach, thawed and well drained
½ c oil-packed dried tomatoes, drained and chopped
1/4 c grated parm cheese
½ c soft bread crumbs
½ t paprika
1 T butter, melted
Preheat oven to 350 and cook pasta and drain.
Saute onion in butter until soft.
In bowl combine eggs, milk, salt, black pepper, red pepper, seasoning, chicken, cheese, artichokes, spinach, onions and tomatoes. Add the pasta and half of the parmesan cheese. I used a 9x13 pan and covered with foil and baked for 20 minutes.
Combine melted butter, bread crumbs, paprika and rest of parmesan cheese and sprinkle over the pasta and bake for 10 more minutes.
