Chicken Florentine

By nurseliz

Ingredients

• 8 oz. bowtie pasta
• 1 onion, chopped
• 1 tbsp. olive oil
• 2 eggs
• 1 1/4 cups 2% milk
• 2 tsp. italian seasoning
• 1/4 tsp. crushed red pepper
• 1/2 tsp. salt
• 1/2 tsp. white pepper
• 2 cups chopped, roasted chicken
• 2 cups shredded jack, fontina and gruyere cheese
• 1 14 oz. pck. canned or frozen artichoke hearts, drained and chopped
• 1 10 oz. pck. frozen chopped spinach, thawed and well drained
• 1/2 cup sun dried tomatoes, chopped
• 1/4 cup parmesan cheese
• 1/2 cup fresh, soft breadcrumbs
• 1/2 tsp. smoked paprika

Details

Servings 4

Preparation

Step 1

Directions
Pre heat oven to 350 degrees. Spray a 9 x 13 inch casserole dish with cooking spray. Cook pasta according to package directions and drain. In a medium saute pan, saute onion in 1 tbsp. olive oil until tender and slightly translucent. In a measuring cup mix together the eggs, milk, italian seasoning, red pepper and salt and pepper. In a large bowl, mix together the chicken, artichokes, tomatoes, spinach, cheese, 1/2 of the parmesan, pasta and onion. Add the egg/milk mixture and stir to thoroughly combine. pour mixture into casserole dish cover with foil. Bake for 20 minutes. In a small bowl combine the remaining parmesan cheese, bread crumbs and paprika. Uncover casserole and sprinkle breadcrumb mixture over casserole and bake for an additional 10 minutes or place under broiler until topping is golden.