This will be my last recipe until we return from Costa Rica in March. My friend Jasdip has offered to take on this recipe thread in my absence. Thank you Sherry!

Chicken Florentine Artichoke Bake

Ingredients

⢠8 oz. dried bow tie pasta

⢠1 small onion, chopped

⢠1 Tbsp. butter

⢠2 eggs

⢠1-1/4 cups milk

⢠1 tsp. dried Italian seasoning

⢠1/4 to 1/2 tsp. crushed red pepper (optional)

⢠2 cups chopped cooked chicken

⢠2 cups shredded Monterey Jack cheese (8 oz.)

⢠1 14-oz. can artichoke hearts, drained and quartered

⢠1 10-oz. pkg. frozen chopped spinach, thawed and well drained

⢠1/2 cup oil-packed dried tomatoes, drained and chopped

⢠1/4 cup grated Parmesan cheese

⢠1/2 cup soft bread crumbs

⢠1/2 tsp. paprika

⢠1 Tbsp. butter, melted

Directions

1. 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.

2. 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 3-quart rectangular baking dish.

3. 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.