↞ recipe box start page
Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CHICKEN FLORENTINE PASTA
Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pasta Florentine
by suemunzlinger
Serves 4-6 Ingredients 8-10 oz. penne pasta 3 cups medium mushrooms (shitake or porcini), stems removed, sliced 3 cups spinach 1 cup heavy cream 3/4 cup Parmesan cheese 1/2 cup walnuts, rou
by suemunzlinger
Serves 4-6 Ingredients 8-10 oz. penne pasta 3 cups medium mushrooms (shitake or porcini), stems removed, sliced 3 cups spinach 1 cup heavy cream 3/4 cup Parmesan cheese 1/2 cup walnuts, rou
Mediterranean Pork Chops With Florentine Alfredo Pasta
by sgre52160
1 1/2 pounds pork loin rib chops 1 tsp + 1 tbsp olive oil 1 tsp roasted garlic salt and pepper, to taste aluminum foil (optional) 2 cups frozen pepper stir-fry (contains sliced green, red, yellow
by sgre52160
1 1/2 pounds pork loin rib chops 1 tsp + 1 tbsp olive oil 1 tsp roasted garlic salt and pepper, to taste aluminum foil (optional) 2 cups frozen pepper stir-fry (contains sliced green, red, yellow
Chicken Florentine Iii
by sgre52160
1/2 lb fresh spinach, stems removed, wash 4 tbsp butter 1 large onion, cut into rings 6 oz mushrooms, sliced 1/3 cup dry white wine 1 tbsp flour 1 cup sour cream 1 pinch garlic powder 4 oz sha
by sgre52160
1/2 lb fresh spinach, stems removed, wash 4 tbsp butter 1 large onion, cut into rings 6 oz mushrooms, sliced 1/3 cup dry white wine 1 tbsp flour 1 cup sour cream 1 pinch garlic powder 4 oz sha
Chicken Florentine
by sgre52160
1/2 cup nonfat Italian Dressing 1 tbsp Italian seasoning 1/8 tsp ground black pepper 4 skinless boneless chicken breasts 1 tsp olive oil 1 pkg (10 oz) frozen leaf spinach, thawed and squeezed
by sgre52160
1/2 cup nonfat Italian Dressing 1 tbsp Italian seasoning 1/8 tsp ground black pepper 4 skinless boneless chicken breasts 1 tsp olive oil 1 pkg (10 oz) frozen leaf spinach, thawed and squeezed
Chicken Florentine - Low Carb
by sgre52160
4 skinless boneless chicken breast halves 4 - 5 cups of fresh spinach 1 cup olive oil mayonnaise 2 cup parmesan cheese shredded (don't use the green can kind, just freshly grated) 2 cups cottage
by sgre52160
4 skinless boneless chicken breast halves 4 - 5 cups of fresh spinach 1 cup olive oil mayonnaise 2 cup parmesan cheese shredded (don't use the green can kind, just freshly grated) 2 cups cottage
view more member recipes
related CDKitchen recipes
Pesto Chicken Florentine
Creamy Pasta Florentine
Disney's Blue Bayou Chicken Florentine
Sauteed Chicken With Pesto Pasta And Sundried Tomatoes
Recipe Quick Jump