Chicken Florentine Artichoke Bake

Aug 6

Makes: 8 | Prep: 15 min | Cook Time: 30 minutes

INGREDIENTS

1-pound boneless, skinless chicken, cooked, cubed
12 oz. bowtie pasta
1 onion, chopped
1 tbsp. butter
2 eggs
1 ¼ cup milk
1 tbsp. dried oregano
¼ crushed red pepper
½ tsp. pepper
¼ salt
14.5 oz. artichoke hearts, drained and quartered
2 cups cheese, shredded (cheddar, Monterey jack, pepper jack – which ever you prefer)
10 oz. frozen spinach thawed, and water squeezed out
½ cup sun dried tomatoes in oil, chopped
2 tbsp. parmesan cheese, grated

This Chicken Florentine Artichoke Bake is the perfect family weeknight meal. Packed with chicken, artichokes, spinach, sun-dried tomatoes and cheese.

DIRECTIONS

Preheat oven to 350℉.
Cook pasta according to directions. Drain and set aside.
Melt butter in a pan. Add onion cook over medium heat for about 5 minutes.
In a large bowl, combine eggs, milk, oregano, pepper, salt, crushed red pepper.
Stir in cooked pasta, cooked onion, chicken, 1 1/2 cups of cheese, artichoke hearts, spinach, sun dried tomatoes, and parmesan cheese.
Transfer to a 3-quart rectangular baking dish.
Bake for 25 minutes covered with foil. Top with remaining cheese and bake for an additional 5-7 minutes uncovered.
Enjoy!