{ RECIPE :: Chicken Florentine Artichoke Bake }

Now, before you go making this delicious meal, just know that it's gonna require a little bit of time to prepare. Or in other words, not the best recipe to make if you have a needy 8 week old that refuses to be anywhere during dinner preparation than in your arms! But regardless of the challenge, we did it, and it was a FABULOUS dish! One which we'll be making again...just maybe when the babe is a little bit older!

INGREDIENTS:
8 ounces dried bow tie pasta
1 small onion, chopped
1 tablespoon butter
2 eggs
1 1/4 cups milk
1 teaspoon dried Italian seasoning
1/4 - 1/2 teaspoon crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14 oz. can artichoke hearts, drained & quartered
1 10 oz. frozen chopped spinach, thawed & drained
1/2 cup oil-packed dried tomatoes, drained & chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 teaspoon paprika
1 tablespoon butter, melted

DIRECTIONS:
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.

2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.

3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.