Name: Chicken Florentine Artichoke Bake
Prep time: 35 min
Cook time: 35 min
Yield: 8
Ingredients: Farfalle (bow tie) pasta - 6 ounces; Broccoli, cut into bite-sized pieces - 1 ½ heads; Butter, divided - 3 tablespoons; Red onion, chopped - 1 small; Garlic, or more to taste, minced - 2 cloves; Baby spinach leaves - 2 cups; Shredded cooked chicken - 1 ½ cups; Sun-dried tomatoes packed in oil, drained and chopped - ½ cup; Artichoke hearts, drained and quartered - 1 (14 ounce) can; Shredded Italian cheese blend - 1 (8 ounce) package; All-purpose flour - ¼ cup; Milk, or more to taste - 1 ½ cups; Italian seasoning - 1 teaspoon; Grated Parmesan cheese - ¼ cup

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Florentine Artichoke Bake

1. Farfalle (bow tie) pasta - 6 ounces

2. Broccoli, cut into bite-sized pieces - 1 ½ heads

3. Butter, divided - 3 tablespoons

4. Red onion, chopped - 1 small

5. Garlic, or more to taste, minced - 2 cloves

6. Baby spinach leaves - 2 cups

7. Shredded cooked chicken - 1 ½ cups

8. Sun-dried tomatoes packed in oil, drained and chopped - ½ cup

9. Artichoke hearts, drained and quartered - 1 (14 ounce) can

10. Shredded Italian cheese blend - 1 (8 ounce) package

11. All-purpose flour - ¼ cup

12. Milk, or more to taste - 1 ½ cups

13. Italian seasoning - 1 teaspoon

14. Grated Parmesan cheese - ¼ cup

How to cook deliciously - Chicken Florentine Artichoke Bake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.

3. Stage

While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.

4. Stage

Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.

5. Stage

Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.

6. Stage

Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.

7. Stage

Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.