Chicken Florentine Artichoke Bake Recipe

Looking for an easy Chicken Florentine Artichoke Bake recipe? Learn how to make Chicken Florentine Artichoke Bake using healthy ingredients.


Submitted by karabeth5

Makes 1 serving



This is an Italian dish that features all of the flavors you would expect from a pasta entree. Bow tie pasta, spinach, tomatoes, and artichokes are combined with a cheese sauce and bread crumb topping. The word "Florentine" relates to dishes that include spinach or come from the area of Florence, Italy. Nutrition Facts * Calories531, * Total Fat (g)24, * Saturated Fat (g)13, * Monounsaturated Fat (g)8, * Polyunsaturated Fat (g)2, * Cholesterol (mg)163, * Sodium (mg)897, * Carbohydrate (g)41, * Total Sugar (g)6, * Fiber (g)5, * Protein (g)36, * Vitamin C (DV%)25, * Calcium (DV%)47, * Iron (DV%)26, * Percent Daily Values are based on a 2,000 calorie diet Makes 6-8 servings Ingredients 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

Recipe Ingredients for Chicken Florentine Artichoke Bake

1 serving Chicken Florentine Artichoke Bake

Recipe Directions for Chicken Florentine Artichoke Bake

  1. ngredients

  2. 8 oz. dried bow tie pasta

  3. 1 small onion, chopped

  4. 1 Tbsp. butter

  5. 2 eggs

  6. 1-1/4 cups milk

  7. 1 tsp. dried Italian seasoning

  8. 1/4 to 1/2 tsp. crushed red pepper (optional)

  9. 2 cups chopped cooked chicken

  10. 2 cups shredded Monterey Jack cheese (8 oz.)

  11. 1 14-oz. can artichoke hearts, drained and quartered

  12. 1 10-oz. pkg. frozen chopped spinach, thawed and well drained

  13. 1/2 cup oil-packed dried tomatoes, drained and chopped

  14. 1/4 cup grated Parmesan cheese

  15. 1/2 cup soft bread crumbs

  16. 1/2 tsp. paprika

  17. 1 Tbsp. butter, melted

  18. 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.

  19. 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.

  20. 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.

Categories

Main Dish

Nutrition Facts
Serving Size 0.0g
Amount Per Serving
Calories
0
Calories from Fat
0
% Daily Value*
Total Fat
0.0g
0%
Trans Fat
0.0g
Total Carbohydrates
0.0g
0%
Protein
0.0g
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown

Health Information

Nutrition Grade
Not available
   
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