Chicken Florentine Artichoke Bake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
8 ounce(s) dried bow tie pasta |
1 small onion, chopped |
1 tablespoon(s) butter |
2 eggs |
1 1/4 cup(s) milk |
1 teaspoon(s) dried italian seasoning |
1/4 - 1/2 teaspoon(s) crushed red pepper |
2 cup(s) chopped cooken chicken |
2 cup(s) shredded monterey jack cheese (8 oz) |
1 14 ounce can artichoke hearts, drained and quartered |
1 10 oz frozen, chopped spinach, thawed and well drained |
1/2 cup(s) oil-packed sun-dried tomatoes, drained and chopped |
1/4 cup(s) grated parmesan cheese |
1/2 cup(s) soft bread crumbs |
1/2 teaspoon(s) paprika |
1 tablespoon(s) 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 a 13x9x2-inch baking dish or 3-quart rectangular casserole.
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.
4. Nutrition Facts (Chicken Florentine Artichoke Bake) Servings Per Recipe 6,
5. Calories 531,
6. Protein (gm) 36,
7. Carbohydrate (gm) 41,
8. Fat, total (gm) 24,
9. Cholesterol (mg) 163,
10. Saturated fat (gm) 13,
11. Monosaturated fat (gm) 8,
12. Polyunsaturated fat (gm) 2,
13. Dietary Fiber, total (gm) 5,
14. Sugar, total (gm) 6,
15. Vitamin A (IU) 4227,
16. Vitamin C (mg) 15,
17. Thiamin (mg) 0,
18. Riboflavin (mg) 1,
19. Niacin (mg) 8,
20. Pyridoxine (Vit. B6) (mg) 0,
21. Folate (µg) 181,
22. Cobalamin (Vit. B12) (µg) 1,
23. Sodium (mg) 897,
24. Potassium (mg) 500,
25. Calcium (DV %) 475,
26. Iron (DV %) 5,
27. Percent Daily Values are based on a 2,000 calorie diet
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