Chicken Florentine Artichoke Bake

• 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

1. Preheat oven to 350.
2. Cook pasta according to package diretions, drain.
3. 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.
4. In a bowl whisk together eggs, milk, 1/2 tsp salt, 1/4 t black pepper, and crushed red pepper.
5. Stir in chicken, monterey jack cheese, artichokes, spinach, tomatoes, half the parmesan, cooked pasta and onion. Transfer to a 3 qt baking dish.
6. Bake covered for 20 minutes.
7. 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.

pasta, onion, butter, eggs, milk, italian seasoning, red pepper, chicken, cheese, hearts, frozen spinach, tomato, parmesan cheese, soft breadcrumbs, paprika, butter

Taken from www.food.com/recipe/chicken-florentine-artichoke-bake-346810 (may not work)