INGREDIENTS
6 tbsps
butter
4 cloves
garlic
2 bags
baby spinach
2 cans
artichoke hearts
3 tbsps
flour
3 cs
milk
1/4 tsp
cayenne pepper
1 serving
salt and pepper
1/2 c
parmesan cheese
1 1/2 cs
monterey jack cheese
1/2 c
chicken broth
12 ozs
weight penne
1/2 c
seasoned panko breadcrumbs
1 serving
bell pepper