Shelly's Recipe

CHICKEN FLORENTINE PASTA

Category: Pasta - Meat

12 oz farfalle pasta, cooked al dente, drained
1 small onion, chopped
1 tbsp olive oil
Pinch basil, oregano, parsley
1/4 tsp red pepper flakes, or to taste
2 cups chopped cooked chicken
2 eggs
1 1/4 cups milk
Kosher salt and coarse ground pepper, to taste
2 cups shredded Monterey Jack cheese
14 oz can artichoke hearts, drained and chopped
10 oz pkg 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 tsp paprika
2 tbsp butter, melted

Preheat oven to 350. Coat a 3-quart baking dish with cooking spray.

While pasta is cooking, 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.