Chicken Florentine Artichoke Bake

8 oz. bow tie pasta (I used the mini bow ties)
1 small onion, chopped
1 Tbsp. butter
2 eggs
1 1/4 cups milk
1 tsp. dried Italian seasoning
1/2 tsp. crushed red pepper
1/2 tsp. salt
1/4 tsp. black pepper
12 ounces chopped cooked chicken
2 cups shredded reduced-fat Monterey Jack cheese
14 oz. can artichoke hearts, drained and quartered
10 oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup cherry tomatoes cut in halves
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. melted butter

Preheat oven to 350 degrees. Cook pasta according to package directions; drain. In medium skillet, cook onion in 1 Tbsp. butter over medium heat about 5 min. or until tender, stirring occasionally. Remove from heat and set aside.

In large bowl, whisk together eggs, milk, Italian seasoning, salt, black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half the Parmesan, cooked pasta and onion. Transfer to a 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.

Number of Servings: 8

Recipe submitted by SparkPeople user JAMIEHORN20.