• 8 ounces dried bow tie pasta
• 1 small onion, chopped
• 1 tablespoon butter
• 2 eggs
• 1 1/4 cups milk
• 1/2 cup ranch dressing
• 1 teaspoon dried Italian seasoning
• 1/4 – 1/2 teaspoon crushed red pepper (optional)
• 2 cups chopped cooked chicken
• 2 cups shredded Monterrey Jack cheese (8 oz.)
• 1 14 ounce can artichoke hearts, drained and quartered
• 1 10 ounce frozen chopped spinach, thawed and well drained
• 1/2 cup oil-packed dried tomatoes, drained and chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup soft bread crumbs
• 1/2 teaspoon paprika
• 1 tablespoon butter, melted 

Directions

Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
2.
In bowl whisk together eggs, milk, ranch dressing, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterrey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.
3.
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.

Nutrition facts (Chicken Florentine Artichoke Bake)
Servings Per Recipe 6,
Calories 531,
Protein (gm) 36,
Carbohydrate (gm) 41,
Fat, total (gm) 24,
Cholesterol (mg) 163,
Saturated fat (gm) 13,
Monosaturated fat (gm) 8,Polyunsaturated fat (gm) 2,
Dietary Fiber, total (gm) 5,
Sugar, total (gm) 6,
Vitamin A (IU) 4227,
Vitamin C (mg) 15,
Thiamin (mg) 0,
Riboflavin (mg) 1,
Niacin (mg) 8,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 181,
Cobalamin (Vit. B12) (µg) 1,
Sodium (mg) 897,Potassium (mg) 500,
Calcium (DV %) 475,
Iron (DV %) 5,
Percent Daily Values are based on a 2,000 calorie diet