Clean Eating Chicken Artichoke Casserole

• Produce

  • 1 (14-ounce can Artichoke hearts
  • 1/2 tsp Basil, dried
  • 3 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 2 big handfuls Spinach, fresh

• Refrigerated

  • 1 1/2 cups Almond milk
  • 2 Eggs, large

• Pasta & Grains

  • 8 oz Bowtie pasta

• Baking & Spices

  • 1/4 tsp Red pepper flakes

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1/3 cup Sun dried tomatoes in olive oil

• Dairy

  • 1 cups Mozzarella
  • 1 cup Parmesan

• Other

  • 1 (12.5-ounce can Premium chunk white chicken, drained

Found on sublimereflection.com

Description

Ingredients

• 8 ounces bowtie pasta (I used brown rice pasta)
• 1 1/2 cups almond milk (or regular)
• 2 large eggs
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• Sea salt and freshly ground black pepper, to taste
• 1 (12.5-ounce) can premium chunk white chicken, drained
• 1 cups shredded Mozzarella
• 1 cup shredded parmesan
• 1 (14-ounce) can quartered artichoke hearts, drained
• 2 big handfuls fresh spinach
• 1/3 cup julienned sun dried tomatoes in olive oil, drained

Directions

• Preheat oven to 350 degrees F. Lightly oil a 9x13 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, mozzarella 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 25 minutes.