“Florentine” Chicken Artichoke Bake

Pardon the less-than-quality photos. I was too hungry (and too pregnant) to spend more than 30 seconds fiddling with my camera in our super dim kitchen before dishing up.
I’ve gots to share this recipe with you fine folks out there who I’m sure love eating as much as I do. I’ve made this dish for a few years now and I’ve lost the original recipe and now have to wing it a little bit. Here is how I prepared this dish last week:


  • 1 lb. boneless, skinless chicken breasts, pan seared, seasoned with salt and pepper, and chopped.
  • 2 handfuls of fresh spinach
  • 3 Roma tomatoes, chopped,
  • 1/3 cup oil-packed, sun dried tomatoes (drain oil)
  • 1 can artichoke hearts (drained)
  • 1 1/2 cups bow-tie pasta
  • 1/2 cups bread crumbs
  • 1/2 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1/2 cup Italian-seasoned bread crumbs
  • 1 tbsp. butter (melted)
  • 1/3 cup milk
  • 1 egg
  • 2 tbsp. Italian seasoning
  • A pinch of crushed red pepper (optional)

1.Preheat oven to 350 degrees F
2. Boil water and prepare pasta. Drain, set aside.
3. While pasta is cooking, dice, season, and pan sear chicken until cooked through.
In a large bowl, whisk together the milk and egg. Add Roma tomatoes, sun dried tomatoes, artichokes, most of the cheese, spinach, and Italian seasoning. Add pasta and chicken once they are finished cooking. Give everything a nice stir.
4. Transfer mixture in bowl to a 9 X 13 pan. Sprinkle remaining cheese mixture over the top. Cover and bake in oven for about 25 minutes.
5. Pull out pan and uncover. Sprinkle breadcrumbs over the top of the dish and then drizzle the melted butter over the bread crumbs. Bake for an additional 10 minutes. Let cool for about 10 minutes before serving.

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