I am making this for dinner tonight, its in the oven as I type. It looks very good and can't wait to try it. I will let you all know how it tastes. I added more cheese and instead of sun dried tomatoes, I used a sun dried tomato paste.....couldn't find whole sun dried tomatoes. I also used colby jack and medium cheddar because we didn't have monterey jack and I used more than they recommended. I also cooked the chicken and the onions at the same time, Tim suggested cooking the spinach with it too next time...which is a good idea.
This was soooo good, we all loved it except for Lincoln but he wouldn't even try it. Next time I think I will add black olives and prosciutto.
- 8 oz. dried bow tie pasta
- 1 small onion, chopped
- 1 Tbsp. butter
- 2 eggs
- 1-1/4 cups milk
- 1 tsp. dried Italian seasoning
- 1/4 to 1/2 tsp. crushed red pepper (optional)
- 2 cups chopped cooked chicken
- 2 cups shredded Monterey Jack cheese (8 oz.)
- 1 14-oz. can artichoke hearts, drained and quartered
- 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
- 1/2 cup oil-packed dried tomatoes, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup soft bread crumbs
- 1/2 tsp. paprika
- 1 Tbsp. butter, melted
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 3-quart rectangular baking dish.
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.