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Ingredients

• 3 1/2 cups dried bow tie pasta
• 1/3 cup chopped onion (1 small)
• 1 tablespoon butter
• 2 eggs, lightly beaten
• 1 1/4 cups milk
• 1 - 2 tablespoons snipped fresh oregano, basil, and/or parsley or 1 teaspoon dried Italian seasoning, crushed
• 1/2 teaspoon salt
• 1/4 - 1/2 teaspoon crushed red pepper (optional)
• 1/4 teaspoon ground black pepper
• 2 cups chopped cooked chicken
• 2 cups shredded Monterey Jack cheese (8 ounces)
• 1 14 ounce can artichoke hearts, drained and quartered
• 1 10 ounce package 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 coarse dried bread crumbs
• 1/2 teaspoon paprika
• 1 tablespoon butter, melted

Description

This One-dish Delight, Inspired By The Cooking Style Of Florence, Italy, Is Packed With Chicken And Vegetables.

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