Chicken Florentine Artichoke Bake - cooking recipe

Ingredients

8 ounces dry pasta, bowtie recommended
1 small onion, chopped
1 tablespoon butter
2 eggs
1 1/4 cups milk
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper flakes
2 cups cooked chicken, chopped
2 cups monterey jack cheese
1 (14 ounce) can artichoke hearts, drained and quartered
1 (10 ounce) package frozen spinach
1/2 cup sun-dried tomato packed in oil, drained and chopped
1/4 cup grated parmesan cheese
1/2 cup soft breadcrumbs
1/2 teaspoon paprika
1 tablespoon butter, melted

Preparation

Preheat oven to 350.
Cook pasta according to package diretions, drain.
In a medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender. Remove from heat and set aside.
In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
Bake covered for 20 minutes.
In a small bowl combine the remaining parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta, bake uncovered for 10 minutes more or until golden.