• Prep Time: 10 Minutes
  • Cooking Time: 20 Minutes
  • Serves: 6 Serving

Chicken Florentine Artichoke Bake

  • Recipe Submitted by on

Category: Dinner Party, Healthy Recipes, Main Dish, Chicken

 Ingredients List

  • 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*

 Directions

1. Preheat oven to 350 degrees F. Lightly oil a 9x13 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.

Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
Serve pasta immediately, sprinkled with Panko.

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