Spinach, Artichokes, Sundried Tomatoes, Chicken, a little Monterey Jack, add a few Bowties … What’s not to like???
This is one of those recipes that looks great and tastes as good as it looks. Roasted chicken layered with spinach creates a great flavor foundation for this dish. The artichokes, cheese and sundried tomatoes give a wonderful texture and aroma that’s pleasing with each and every mouth watering bite. Bowtie pasta or in Italian, Farfalle compliments this great meal.
Sodium in a dish like this one starts out at over 800mg and goes well over 1200mg in restaurants and in ready made store bought pasta. You can enjoy this Florentine with only 483mg of sodium leaving room for a little garlic bread on the side…
Do all of your chopping, grating and pre-measuring,
and you will have a great meal that is easy to make.
Mama Carol’s Poultry Rub
¼ cup brown sugar - ½ Tbsp dry mustard
1/8 tsp cayenne pepper - 1/16 tsp sea salt
½ tsp – paprika, onion powder, garlic powder
¼ tsp – ground black pepper, sage, poultry seasoning
Mix together in a bowl and sprinkle on your Poultry.
Allow to set for30 minutes or more.
And save the rest for next time…
Boneless Chicken Breast - skin removed
Mama Carol's Poultry Rub
Olive Oil Spray
Bowtie Pasta (Farfalle)
Grapeseed Oil
Red Onion - diced
Garlic Cloves - minced
Egg Substitute (1 lg egg)
Almond Milk
Italian Seasoning - dried
Black Pepper - ground
Crushed Red Pepper Flakes
Monterey Jack Cheese - shredded
Artichoke Hearts (packed in water)
Frozen Chopped Spinach
Sun-dried Tomatoes - oil packed
Parmigiano Reggiano Cheese - grated
Bread Crumbs - unsalted
Paprika
Unsalted Butter - melted
ounces
Tbsp
squirt
ounces
Tbsp
medium
medium
cup
cup
tsp
tsp
tsp
ounces
14 oz can
10 oz package
cup
cup
cup
tsp
Tbsp
Chicken Florentine Artichoke Bake
Recipe by
Tony LeDonne
The ingredients listed for this recipe have been chosen
to help lower the sodium content of your final dish.
This will help you with a heart healthy life style.
Prepare Mama Carol’s Poultry Rub and set aside.
(Use a coffee grinder / spice mill to mix your spices and
you will have a better blended Poultry Rub)
Seasoning your Chicken
Rinse chicken under cool water and pat dry. Spray a baking pan with olive oil spray then place the chicken breast into pan.
Sprinkle liberally with Mama’s Poultry Rub. On both sides… Allow chicken to sit and marinate for 30 minutes.
Prepare your Bowties
Place a large pot with 6 quarts of water onto your stove and bring water to a boil. Add pasta and cook as recommended on the package. Drain pasta using a strainer. Set pasta aside till needed.
Roasting you Chicken
Pre-Heat Oven to 350°f. Place Chicken into oven and roast for 25 to 30 minutes. Chicken will be done at 160 degrees for this dish as it will finish cooking with the Florentine. Remove roasted chicken from oven and let it rest for 10 minutes.
Cut chicken into bite size pieces (about 1 inch cubes). Set aside till needed.
Preparing your Ingredients
Grate Monterey Jack & Parmigiano Reggiano Cheeses. Cut Artichokes into quarters. Chop Sun-Dried Tomatoes. Dice red onion. Mince garlic. Measure out 1/2 cup of almond milk and 1/4 cup Egg Substitute into a measuring cup.
Spinach
Remove spinach from freezer and allow to sit for 20minutes to come up to room temperature. Using a hand strainer, press down on the spinach and squeeze all of the water out from your spinach.
Bread Crumbs
Place bread crumbs into a bowl. Pour over crumbs ¼ cup almond milk (4 tablespoons). Set aside and allow to soak for 10 minutes until they absorb the milk and become soft.
In a skillet:
Place1/2 tbsp Grapeseed oil. ⅛ tsp crushed red pepper. Heat to medium then add onion and cook for 4 minutes.
Add garlic and cook 1 minute more.
Putting it all together... Pre-Heat Oven to 350°f.
In a large mixing bowl place: ¼ cup Eggs substitute, ¾ cup Almond Milk, ½ Tbsp Italian seasoning, ¼ tsp ground black pepper
Stir in roasted chicken, Monterey Jack Cheese, spinach, artichokes, sun-dried tomatoes, onion garlic mix and half of the parmigiano reggiano cheese. Mix together to incorporate the ingredients but lightly as to not break apart the ingredients.
Fill a 9” x 11” baking dish with your Florentine mix. Place the cooked bowtie pasta on top and very gently mix all ingredients together.
Cover the baking dish with Aluminum foil and place into oven. Bake for 20 minutes.
Prepare Your Topping
Mix together in a small bowl: 1/8 cup parmigiano reggiano cheese, Soaked bread crumbs, ¼ tsp paprika and melted butter.
Mix to combine.
Remove baking dish from oven. Remove foil. Sprinkle topping evenly over your Florentine. Place back into oven, (no foil).
Bake for 10 minutes, just until topping becomes browned.
