Tuesday, June 30, 2009

Chicken Florentine Pasta Bake

This one was a little bland for me. If I make it again, I would add a lot more of the spices and probably more spinach.

Makes 6-8 servings

Ingredients
12 ounces farfalle (bowtie) pasta
1 small onion, chopped
1 tablespoon olive oil
pinch of basil, oregano, parsley
1/4 teaspoon red pepper flakes, or to taste
2 cups chopped cooked chicken (I use 2 chicken breasts)
2 eggs
1 1/4 cups milk
kosher salt and coarse ground pepper, to taste
2 cups (8 ounces) shredded Monterey Jack cheese
14 ounce can artichoke hearts, drained and chopped
10 ounce package frozen chopped spinach, thawed and drained
1/4 grated Parmesan cheese, divided
3/4 cup Panko bread crumbs
1/2 teaspoon paprika
2 tablespoons butter, melted

Directions
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, half of the Parmesan, and cooked pasta.

Transfer to prepared baking dish(es). 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 adapted from Cooking This and That

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