Corrie and I enjoyed this one, although it does require a few extra steps with needing to cook the chicken, pasta, and other ingredients separately. I would definitely make it for friends next time, because it made a ton!
Chicken Florentine Pasta Bake
Yields 6-8 servings
- 12 ounces farfalle or small shells pasta
- 1 small onion, diced
- 1 Tbsp. olive oil
- Pinch of basil, oregano, parsley
- 1/4 teaspoon red pepper flakes, or to taste
- 2 cups cooked chicken, chopped
- 2 eggs
- 1 1/4 cups milk
- Kosher salt and coarse ground pepper, to taste
- 2 cups (8 ounces) Monterey Jack cheese, shredded
- 14 ounce can artichoke hearts, drained and chopped
- 10 ounce package frozen chopped spinach, thawed and drained
- 1/2 cup oil packed sun dried tomatoes, drained and chopped
- 1/4 grated Parmesan cheese, divided
- 3/4 cup Panko bread crumbs
- 1/2 teaspoon paprika
- 2 tablespoons butter, melted
Preheat oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
Bring a medium pot of water to a boil and cook pasta as directed, to al dente. Drain and set aside.
Heat the olive oil in a medium skillet over medium-heat. Add the onions and cook 3-4 minutes until translucent. Add the chicken and herbs and red pepper flakes and cook until heated through. Remove from heat, set aside.
In a large bowl, whisk together the eggs, milk, and salt and pepper. Stir in the chicken mixture, Monterey Jack cheese, artichokes, spinach, sun dried tomatoes, half of the Parmesan, and cooked pasta.
Transfer to prepared baking dish. Bake, covered with foil, for 20 minutes. In small bowl, combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta and continue baking, uncovered, 10 minutes more or until golden.
Recipe from Cooking This and That