Chicken and Pasta Florentine

Florentine means basically cooked with spinach. The result here is a beautiful blend of flavors with an Italian touch - but without tomatoes.

INGREDIENTS
2        cups Farfalle or Rotini pasta
2        tablespoons olive oil
1        medium white onion, chopped
3-4     cloves garlic, minced
1        chicken breast half, skinless, boneless, cut to 1 inch pieces
1        jar (6 ounce)  marinated artichoke hearts drained and halved
1/2     pound fresh spinach, chopped small
1/4     cup chopped flat leaf parsley
1        cup shredded Mozzarella or Monterrey jack cheese (4 ounces)
2        eggs, beaten
1        cup low fat (2%) milk
1 1/2  teaspoon dried oregano
1 1/2  teaspoon dried thyme
1/2     teaspoon salt

METHOD
Preheat the oven to 350 F degrees. Cook the 2 cups of pasta according to package directions, drain and place into a large bowl. Using a medium skillet, heat the olive oil over medium heat and add the onions. Cook for4to 5 minutes until they become translucent and add the garlic. Cook for 1 minute, remove from the heat and add to the pasta bowl.

In the same skillet, add the chicken and cook, turning often, until seared on all sides, about 4 to 5 minutes. Remove to the bowl with the pasta and onions. Add the spinach and 1/2 cup of the cheese to the pasta bowl and mix well. Pour into a large (3 quart) glass or ceramic baking dish.

In a separate bowl, beat the eggs and add the milk, the spices, salt and remaining cheese.Mix well and pour over the ingredients in the pasta bowl. Use a fork to compress the mixture and to even the top of the mixture..Place into the middle of the oven and bake, uncovered, for 18 to 20 minutes until the top just starts to brown. Remove and let it rest for 5 minutes before serving. Will produce 6 medium servings or 4 large ones.