{"id":173,"date":"2008-12-14T15:58:18","date_gmt":"2008-12-14T21:58:18","guid":{"rendered":"https:\/\/www.thepickyapple.com\/blog\/?p=173"},"modified":"2009-10-08T06:30:05","modified_gmt":"2009-10-08T12:30:05","slug":"chicken-florentine-artichoke-bake","status":"publish","type":"post","link":"https:\/\/www.thepickyapple.com\/blog\/2008\/12\/14\/chicken-florentine-artichoke-bake\/","title":{"rendered":"Chicken Florentine Artichoke Bake"},"content":{"rendered":"

One of my long-term goals is to develop more original recipes and submit them to cooking contests.\u00c2\u00a0 Ultimately I’d like to actually win a prize of some sort (lifetime supply of chocolate, a fancy oven, maybe the Pillsbury Million Dollars….any of those would be just dandy), but for now I’m just going to work on actually entering <\/em>a cooking contest, probably a small local one at first.\u00c2\u00a0 I’m starting to get comfortable throwing ingredients together for a dinner, but I’m not quite there yet with my baking.\u00c2\u00a0 I can easily change things to add pecans or take out the blueberries and substitute cranberries, but I’m not very good at saying “hmmm, for these muffins, I’ll use 2 cups of flour and 1 cup of sugar…”\u00c2\u00a0 I guess I need to learn a little more about the science behind baking and do LOTS more hands-on experimenting in the kitchen.<\/p>\n

For now, I enjoy reading about other contest winners and trying out their recipes.\u00c2\u00a0 This is one such recipe from Carol McLaughlin of Plattsmouth, NE.\u00c2\u00a0 She won $400 from Better Homes and Gardens with this recipe for Chicken Florentine Artichoke Bake, and it caught my eye with the artichokes, pasta, spinach, cheese and sun-dried tomatoes.\u00c2\u00a0 We definitely enjoyed this recipe, though I would make a few changes next time.\u00c2\u00a0 The Picky Apple isn’t a fan of artichokes, so I’d probably cut back on the artichokes next time.\u00c2\u00a0 I’d also throw in more sun-dried tomatoes so they don’t get overpowered by all the other flavors.<\/p>\n

\"\"<\/a><\/p>\n

Chicken Florentine Artichoke Bake<\/h4>\n

Better Homes and Gardens, $400 Prize Winner<\/p>\n

Carol McLaughlin, Plattsmouth, NE<\/p>\n

Ingredients:<\/p>\n

    \n
  • 8 oz dried bow tie pasta<\/li>\n
  • 1 small onion, chopped<\/li>\n
  • 1 tbsp butter<\/li>\n
  • 2 eggs<\/li>\n
  • 1 1\/4 cups milk<\/li>\n
  • 1 tsp dried Italian seasoning<\/li>\n
  • 1\/4 to 1\/2 tsp crushed red pepper<\/li>\n
  • 2 cups chopped cooked chicken<\/li>\n
  • 2 cups shredded Monterey Jack cheese (8 oz)<\/li>\n
  • 14 oz can artichoke hearts, drained and quartered<\/li>\n
  • 10 oz package frozen chopped spinach, thawed and well drained<\/li>\n
  • 1\/2 cup oil-packed dried tomatoes, drained and chopped<\/li>\n
  • 1\/4 cup grated Parmesan cheese<\/li>\n
  • 1\/2 cup soft bread crumbs<\/li>\n
  • 1\/2 tsp paprika<\/li>\n
  • 1 tbsp butter, melted<\/li>\n<\/ul>\n

    Preheat oven to 350 degrees F.\u00c2\u00a0 Cook pasta according to package directions; drain.\u00c2\u00a0 In medium skillet cook onion in 1 tbsp butter over medium heat about 5 minutes or until tender, stirring occasionally.\u00c2\u00a0 Remove from heat; set aside.<\/p>\n

    In a bowl whisk together eggs, milk, seasoning. 1\/2 tsp salt, 1\/4 tsp black pepper, and crushed red pepper.\u00c2\u00a0 Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion.\u00c2\u00a0 Transfer to 3-quart rectangular baking dish.<\/p>\n

    Bake, covered, 20 minutes.\u00c2\u00a0 In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter.\u00c2\u00a0 Sprinkle mixture over pasta.\u00c2\u00a0 Bake, uncovered, 10 minutes more or until golden.<\/p>\n

    Makes 6 to 8 servings.<\/p>\n

    <\/div>","protected":false},"excerpt":{"rendered":"

    One of my long-term goals is to develop more original recipes and submit them to cooking contests.\u00c2\u00a0 Ultimately I’d like to actually win a prize of some sort (lifetime supply of chocolate, a fancy oven, maybe the Pillsbury Million Dollars….any of those would be just dandy), but for now I’m just going to work on […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,11,5,35,48],"tags":[],"class_list":["post-173","post","type-post","status-publish","format-standard","hentry","category-chicken","category-freezer-friendly","category-main-dish","category-pasta","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/comments?post=173"}],"version-history":[{"count":1,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/173\/revisions"}],"predecessor-version":[{"id":655,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/posts\/173\/revisions\/655"}],"wp:attachment":[{"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/media?parent=173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/categories?post=173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thepickyapple.com\/blog\/wp-json\/wp\/v2\/tags?post=173"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}