Ingredients

8 ounces dried bow tie pasta

1 small onion, chopped

1 teaspoon butter

2 eggs

1 1/4 cups skim milk

1 teaspoon dried Italian seasoning

1/2 teaspoon crushed red pepper

2 cups chopped cooked chicken

1 1/2 cups shredded Monterey Jack cheese (6 oz.)

1 14 ounce can artichoke hearts, drained and quartered

1 10 ounce frozen chopped spinach, thawed and well drained

1/2 cup sun-dried tomatoes

1/4 cup grated Parmesan cheese (divided)

1/2 cup whole wheat bread crumbs

1/2 teaspoon paprika

1 teaspoon butter, melted

Preparation

  1. Preheat oven to 350 degrees. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 teaspoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
  2. In 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 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.
  4. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

Nutrition Information: Per Serving: cal. (kcal) 531, Fat, total (g) 24, chol. (mg) 163, sat. fat (g) 13, carb. (g) 41, Monosaturated fat (g) 8, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 6, pro. (g) 36, vit. A (IU) 4227.35, vit. C (mg) 14.76, Thiamin (mg) 0.44, Riboflavin (mg) 0.64, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.41, Folate (µg) 181.43, Cobalamin (Vit. B12) (µg) 1.04, sodium (mg) 897, Potassium (mg) 500, calcium (mg) 474.55, iron (mg) 4.68, Percent Daily Values are based on a 2,000 calorie diet