A little purple, green, red and ... beige? Either way, looks appetizing.
Mmmmmm. And we aren't done yet. (Although, the pre-dish looks better than the done dish.)
adapted from Iowa Girl Eats (great blog!) and BHG
4 small Chicken Breast, cooked and cut into cubes (I used the same method as I did in Chicken Broccoli Casserole with Rice, including rubbing them with a little paprika)
8 oz. (dry) bow tie pasta, cooked (it doesn't look like much, but you don't need more!)
2 cloves garlic
1 Tbs butter
1 can of artichokes, drained
1 1/3 c fresh spinach
1/2 c sundried tomatoes
1 1/4 c milk
1 tsp Italian Seasoning
1 tsp Paprika
3/4 c shredded gouda
3/4 c shredded gruyere
2 Tbs grated Pecorino Romano (or Parmesan, I had Pecorino on hand)
Freshly ground pepper
1 piece whole wheat bread, dried
1 Tbsp melted butter
1/2 tsp Paprika
2 Tbsp grated Pecorino Romano
Preheat oven to 350 F.
Start by rubbing paprika on the chicken breasts. Once covered with paprika, put a dash of cracked pepper on the top. Bake in oven until internal temperature is 165 degrees.
While chicken is baking, chop the shallots and mince the garlic. Saute them with 1 Tbsp of butter over medium heat until softened. Chop spinach, sundrieds, and quarter the artichokes.
Cut cooked chicken into cubes.
Mix 2 eggs, milk, spices, cheeses, noodles, spinach, sundrieds, artichokes, chicken and softened onions and garlic in a large bowl. Layer mixture into a greased baking dish. Refrigerated up to one day until ready to bake or bake immediately.
Bake at 350 F for 20 minutes. While baking, use a food processor to make your bread crumbs. Combine the bread and paprika and blend. Mix the crumbs with 1 Tbsp melted butter. Top your pasta with bread crumbs and shredded Pecorino Romano. Bake for 10-15 minutes until hot and bubbly. Serve right away and save some for leftovers, please!!!!
Bon Apetit! Refer to the photos from Iowa Girl Eats and BHG if this photo isn't appetizing enough. Trust me, you