Chicken Florentine Artichoke Bake
30 min·American
Chicken Florentine Artichoke Bake
Ingredients
- 8 ounces rotini pasta
- 1 1/4 cups milk
- 2 large eggs
- 3 cloves garlic (minced)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper (to taste)
- 1 12.5-ounce can premium chunk white chicken, drained
- 1 1/2 cups shredded Monterey Jack cheese
- 1 14-ounce can quartered artichoke hearts, drained
- 1 10-ounce package frozen chopped spinach, thawed and well-drained
- 1/3 cup julienned sun dried tomatoes in olive oil (drained)
- 2 tablespoons freshly grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 cup Panko*
Instructions
6 steps
- 1
Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
- 2
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 3
In a large bowl, whisk together milk, eggs, garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Stir in chicken, Monterey Jack cheese, artichokes, spinach, sun dried tomatoes, Parmesan and pasta.
- 4
Add pasta mixture to prepared baking dish. Place into oven and bake until cooked through and golden brown, about 18-20 minutes.
- 5
Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
- 6
Serve pasta immediately, sprinkled with Panko.
Progress
0 / 6 steps
