Chicken Florentine Artichoke Bake

dried bow tie pasta

small onion, chopped

butter

eggs

milk

dried Italian seasoning

crushed red pepper (optional)

chopped cooked chicken

shredded Monterey Jack cheese (8 oz.)

14 - ounce can artichoke hearts, drained and quartered

10 - ounce frozen chopped spinach, thawed and well drained

oil-packed dried tomatoes, drained and chopped

grated Parmesan cheese

soft bread crumbs

paprika

butter, melted