Ingredients

The following ingredients have 6 Servings
  • 8 ounces rotini pasta
  • 1 1/4 cups milk
  • 2 large eggs
  • 3 cloves garlic (minced)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper (to taste)
  • 1 12.5-ounce can premium chunk white chicken, drained
  • 1 1/2 cups shredded Monterey Jack cheese
  • 1 14-ounce can quartered artichoke hearts, drained
  • 1 10-ounce package frozen chopped spinach, thawed and well-drained
  • 1/3 cup julienned sun dried tomatoes in olive oil (drained)
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1/2 cup Panko*

Instruction

  • Preheat oven to 350 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • In a large bowl, whisk together milk, eggs, garlic, oregano, basil and red pepper flakes; season with salt and pepper, to taste. Stir in chicken, Monterey Jack cheese, artichokes, spinach, sun dried tomatoes, Parmesan and pasta.
  • Add pasta mixture to prepared baking dish. Place into oven and bake until cooked through and golden brown, about 18-20 minutes.
  • Heat olive in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
  • Serve pasta immediately, sprinkled with Panko.