Post by JJ Judkins on Nov 10, 2009 18:10:48 GMT -6
* Exported from MasterCook *
Chicken Florentine Artichoke Bake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz pasta -- bow tie
1 small onion -- chopped
1 tbsp butter
2 eggs
1 1/4 cups milk
1 tsp dried Italian seasoning
1/4 tsp crushed red pepper -- (1/4 to 1/2)
2 cups cooked chicken -- chopped
2 cups Monterey Jack cheese -- shredded
1 can artichoke hearts -- (14 oz) drained and quartered
1 package frozen chopped spinach -- (10 oz) thawed and well drained
1/2 cup sun-dried tomatoes -- oil-packed -- drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp paprika
1 tbsp butter -- melted
Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
In a bowl whisk together eggs, milk, seasoning. 1/2 tsp salt, 1/4 tsp black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.
Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
S(imported to Master Cook by JJ):
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Per Serving (excluding unknown items): 521 Calories; 23g Fat (39.4% calories from fat); 38g Protein; 42g Carbohydrate; 5g Dietary Fiber; 164mg Cholesterol; 567mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.
NOTES : Better Homes and Gardens, $400 Prize Winner.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Chicken Florentine Artichoke Bake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Yahoo Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz pasta -- bow tie
1 small onion -- chopped
1 tbsp butter
2 eggs
1 1/4 cups milk
1 tsp dried Italian seasoning
1/4 tsp crushed red pepper -- (1/4 to 1/2)
2 cups cooked chicken -- chopped
2 cups Monterey Jack cheese -- shredded
1 can artichoke hearts -- (14 oz) drained and quartered
1 package frozen chopped spinach -- (10 oz) thawed and well drained
1/2 cup sun-dried tomatoes -- oil-packed -- drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp paprika
1 tbsp butter -- melted
Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
In a bowl whisk together eggs, milk, seasoning. 1/2 tsp salt, 1/4 tsp black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to 3-quart rectangular baking dish.
Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.
S(imported to Master Cook by JJ):
""
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 521 Calories; 23g Fat (39.4% calories from fat); 38g Protein; 42g Carbohydrate; 5g Dietary Fiber; 164mg Cholesterol; 567mg Sodium. Exchanges: 2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat.
NOTES : Better Homes and Gardens, $400 Prize Winner.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0