Sunday, December 28, 2014

Chicken Florentine Artichoke Bake

Chicken Florentine Artichoke Bake
serves 6

8 Oz. Bowtie Pasta
1 1/4 Cups Milk
2 Eggs
3 Cloves Garlic, Minced
1 Teaspoon Italian Seasoning
1/4 Teaspoon Crushed Red Pepper
Salt and Pepper, To Taste
(1) 12.5 Oz. Can Chicken
1 1/2 Cups Shredded Pepper Jack Cheese
(1) 14 Oz. Can Artichoke Hearts, Drained and Roughly Chopped
(1) 8 Oz. Jar Sun-dried Tomatoes in Olive Oil, Drained and Thinly Sliced
(1) 10 Oz. Package Frozen Chopped Spinach, Thawed and Well Drained
1/4 Cup Shredded Parmesan Cheese

Preheat oven to 350 degrees.  Cook pasta according to package directions, set aside.  While the pasta is cooking, in a large bowl whisk to combine milk, eggs, garlic, and seasoning. Stir in chicken, pepper jack cheese, artichokes, tomatoes, and spinach.  Add in pasta when it is finished, stir to make sure all ingredients are well combined.  Pour mixture into a greased 9 x 13 baking dish and bake for 18-20 minutes until cooked through and golden brown.

Right now I'm all about easy one dish meals.  Maybe it's this cold winter weather that's making me crave comfort food.  Maybe it's because they are so easy and make the best leftovers! (AKA lefties)