8 oz dried bow tie pasta, cooked al dente
1 TBS butter
1 small onion, chopped (about 1/3 c)
2 eggs, lightly beaten
1 1/4 c milk
1 tsp dried Italian seasoning
1/2 tsp salt
1/4 - 1/2 tsp crushed red pepper (optional)
1/4 tsp ground black pepper
2 c chopped cooked chicken
2 c (8oz) shredded Monterey Jack cheese
1 14oz can quartered artichoke hearts drained
1 10oz pkg frozen chopped or leaf spinach, thawed and well drained
1/2 c oil packed dried tomatoes, drained and chopped
1/4 c grated parmesan cheese
1/2 c bread crumbs
1/2 tsp paprika
1 TBS butter
Preheat oven to 350*. In a medium skillet, heat the 1 TBS butter over medium heat. Add onion; cook for 4 to 5 minutes until tender.
In a large bowl, combine eggs, milk, Italian seasoning, salt, crushed red pepper, and black pepper. Stir in cooked onion, chicken, Monterey Jack cheese, artichoke hearts, spinach, dried tomatoes, and half of the parmesan cheese. Stir in cooked pasta. Transfer to an ungreased 3 qt rectangular baking dish.
Bake uncovered for 20 min. In a small bowl, combine bread crumbs, paprika, and the remaining Parmesan cheese; stir in melted butter. Sprinkle over pasta mixture. Bake, uncovered, about 10 minutes or until mixture is heated through and crumbs are golden!
*** NOW don't let the length of this recipe scare you off!! It seems lengthly but it's really not bad, PLUS it can be made earlier in the day since all ingredients are put in a casserole dish then cooked!!
D-LISH!
