Chicken Artichoke Florentine Penne Pasta Bake
  • 8 tablespoons butter, divided
  • 1 medium onion, diced (1 cup)
  • 1 red pepper, diced
  • 3 cloves garlic, minced
  • 6 ounces fresh Baby Spinach
  • ¼ teaspoon ground nutmeg
  • ¼ cup flour
  • 2½ cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons white wine or sherry
  • 1 cup shredded swiss cheese
  • Salt & Pepper to taste
  • 1 pound penne pasta, cooked and drained
  • 2 (14 ounce) cans artichoke hearts, drained and rough chopped
  • 4 cups cooked chicken
  • ¾ cup Panko or fresh bread crumbs
  • 1 cup grated Parmesean cheese
  • 3 tablespoons butter, melted
  1. Melt 2 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the red pepper and garlic and cook 2 to 3 more minutes until garlic is fragrant. Add the spinach and nutmeg, cook until the spinach is wilted, about 3 minutes. Transfer to a bowl to cool.
  2. In the same skillet melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for about 2 minutes until bubbly. Gradually add the chicken broth, heavy cream and the white wine. Bring the mixture to a boil, reduce heat and simmer for about 5 minutes until sauce thickens. Remove pan from the heat and whisk in the Swiss cheese until melted. Season to taste with salt & pepper.
  3. In the bowl with the spinach mixture, add the cooked pasta, cooked chicken, artichoke hearts, and cream sauce. Mix until well blended and pour into a greased 9 X 13 casserole dish.
  4. In a small bowl, melt the remaining 3 tablespoons butter. Stir in the panko or fresh bread crumbs and Parmesan cheese. Sprinkle on top of casserole.
  5. Bake at 350 degrees for 30-40 minutes until bubbly and topping is beginning to brown.
Recipe by Sunflower Supper Club at