Chicken Florentine Artichoke Bake

Artichokes, sun-dried tomatoes, spinach, onion, PASTA! Need I say more? This pasta has the best of ingredients mixed into one delicious dish. Your mouth will water from start to finish and will finish with an "Mmmm" of delight! This is sure to be a hit on any table.

Ingredients:

1/2 box of bow tie pasta

1 small onion, chopped

1 Tbsp butter

2 eggs

1 1/4 cups milk

1 tsp dried Italian seasoning

1/4- 1/2 tsp crushed red peppers (optional)

2 cups chopped cooked chicken

2 cups shredded Monterey Jack cheese

1 14oz can artichoke hearts, drained and quartered

1 10oz pkg frozen spinach, thawed and drained well

1/2 chopped sun-dried tomatoes

1/4 cup grated Parmesan cheese

1/2 cup bread crumbs

1/2 tsp paprika

1 Tbsp butter, melted

Directions:

1. Preheat your oven to 350 degrees. Cook pasta according to the directions.

2. In a medium skillet, melt butter and cook the small onion until tender. Set aside.

3. In a bowl, whisk together the milk, egg, Italian seasoning, salt and pepper to taste, and crushed red peppers. Add chicken, artichoke hearts, sun-dried tomatoes, spinach, half of the Parmesan, and onion. Transfer to a baking dish.

4. Bake, covered, for 20 minutes. In a small bowl, combine bread crumbs, melted butter, paprika and remaining Parmesan cheese. Sprinkle mixture over the pasta and bake for an additional 10 minutes, uncovered.

ENJOY!