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Chicken Florentine Artichoke Bake
Ingredients
  • 6 ounces farfalle (bow tie) pasta
  • 1 ½ heads broccoli, cut into bite-sized pieces
  • 3 tablespoons butter, divided
  • 1 small red onion, chopped
  • 2 cloves garlic, or more to taste, minced
  • 2 cups baby spinach leaves
  • 1 ½ cups shredded cooked chicken
  • ½ cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1 (8 ounce) package shredded Italian cheese blend
  • ¼ cup all-purpose flour
  • 1 ½ cups milk, or more to taste
  • 1 teaspoon Italian seasoning
  • ¼ cup grated Parmesan cheese
Steps
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