CHICKEN FLORENTINE ARTICHOKE BAKE
Steps:
- 1. Preheat oven to 350 degrees. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 teaspoon 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. 4. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings. Nutrition Information: Per Serving: cal. (kcal) 531, Fat, total (g) 24, chol. (mg) 163, sat. fat (g) 13, carb. (g) 41, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 6, pro. (g) 36, vit. A (IU) 4227.35, vit. C (mg) 14.76, Thiamin (mg) 0.44, Riboflavin (mg) 0.64, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 181.43, Cobalamin (Vit. B12) (µg) 1.04, sodium (mg) 897, Potassium (mg) 500, calcium (mg) 474.55, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet
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