Chicken, artichoke, and sun dried tomato pasta

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

16 ounce(s) bow tie pasta

2 cup(s) chicken breasts cooked & chopped

1 white or yellow onions diced

1/2 cup(s) sun dried tomatoes

14 ounce(s) artichoke hearts

1-1/4 cup(s) milk

2 eggs

2 cup(s) monteray jack cheese shredded

10 ounce(s) spinach fresh or frozen

2-3 pinch(s) crushed red pepper

salt to taste

black pepper to taste

1 teaspoon(s) italian seasoning (optional)

1/4 cup(s) parmesan cheese

1/2 cup(s) bread crumbs

1/2 teaspoon(s) paprika

Directions:

1. Preheat the oven to 350
2. Bring a large pot of water to a boil. Cook the pasta for 7-10 minutes.
3. Cube the chicken and dice the onion. Heat a skillet with olive oil. Cook the chicken, then add and sauté the onion.
4. Chop the sun dried tomatoes and the artichoke hearts. Combine the milk and the eggs, then beat. When the pasta is done, combine all of the main ingredients into a large pan.
5. Cover with foil, cook at 350 for 20 minutes.
6. Combine the topping ingredients and pour over the dish. Cook for another 10 minutes uncovered.

By RecipeOfHealth.com