Another recipe I know, but when the weather is great, we spend it outside! We’ve been working on the yard, and I’ve been busy with playoffs in kickball and football, but I promise more DIY crafts are coming soon…
One Sunday night I was thinking about trying a new recipe for dinner, and my sister saved the day with her chicken florentine artichoke bake! I had most of the ingredients, so just had to pick up a few items and was ready to rock. Also, I bet my mom is reading this and can’t believe I cooked this, with all the weird foods in it that I used to not like — Pegs, I’m growing up!
Chicken Florentine Artichoke Bake
- 8 oz. Rotini pasta
- 1 1/4 cup milk
- 2 large eggs
- 3 cloves garlic, minced
- 1/2 t oregano
- 1/2 t basil
- 1/4 t red pepper flakes
- Salt & pepper, to taste
- 2 chicken breasts, cooked and shredded
- 1 1/2 C shredded Monterey Jack cheese
- 14 oz. quartered artichoke hearts, drained
- 10 oz. frozen chopped spinach, thawed and well-drained
- 1/3 C sun-dried tomatoes
- 2 T Parmesan cheese
Preheat oven to 350 degrees, and coat a 9×13 baking dish with nonstick spray. Cook the pasta according to package instructions, drain well, and set aside. While the pasta is boiling, cook your chicken breasts, and shred them into smaller pieces. In a large bowl, whisk together the milk, eggs, garlic, oregano, basil and red pepper flakes, and season with salt and pepper.
Stir in the chicken, cheese, artichokes, spinach, sun-dried tomatoes, parmesan and pasta. Add pasta mixture to the baking dish. Top with breadcrumbs and shredded cheese and bake until cooked through and golden brown, about 18-20 minutes.
Results: I didn’t really know what to expect, but it was okay overall! I think I should have let it bake a few more minutes, and probably sit a minute before serving (the first serving was a little watery), but the flavor was great. Hunter said he liked it, but I’m not sold it’ll be added to our dinner rotation.