Chicken Florentine Artichoke Bake
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
This is a great dinner option that can feed a crowd!
  • 8 oz dried bow tie pasta
  • 1 small onion, chopped
  • 1 tbsp butter
  • 2 eggs
  • 3 cloves garlic, minced
  • 1¼ c milk
  • 1 tsp dried Italian seasoning
  • ¼ tsp crushed red pepper
  • 2 c chopped cooked chicken
  • 2½ c shredded Monterey Jack cheese
  • 1 14 oz can artichoke hearts, drained and quartered
  • 1 10 oz frozen chopped spinach, thawed and well drained
  • ½ c oil-packed sun dried tomatoes, drained and chopped
  • ½ c grated Parmesan cheese
  • ½ c Panko or bread crumbs
  • 1 tbsp butter, melted
  1. Preheat oven to 350 degrees F. Boil water in a large pot and add pasta for about 12 minutes, or according to pasta directions. In medium skillet add 1 tbsp butter and cook onion over medium heat for about 5 minutes or until tender, stirring occasionally then remove from heat. Set aside.
  2. In a large bowl whisk together eggs, milk, Italian seasoning, ½ tsp salt, ¼ tsp black pepper, and crushed red pepper. Add in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Pour into a buttered 13x9x2 inch baking dish and spread out evenly.
  3. Bake, covered, for 20 minutes. Meanwhile in small bowl combine remaining Parmesan, Panko, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until top is golden. Serve immediately while hot.
Recipe by Kinda Sorta Simple at