You can use turkey instead of chicken. For a richer sauce, use cream instead of milk. Substitute your favorite veggies in place of those listed. Don't skip the Italian-blend cheese. A lot of flavor comes from the cheese!
Ingredients
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6 ounces farfalle (bow tie) pasta
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1 ½ heads broccoli, cut into bite-sized pieces
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3 tablespoons butter, divided
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1 small red onion, chopped
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2 cloves garlic, or more to taste, minced
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2 cups baby spinach leaves
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1 ½ cups shredded cooked chicken
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½ cup sun-dried tomatoes packed in oil, drained and chopped
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1 (14 ounce) can artichoke hearts, drained and quartered
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1 (8 ounce) package shredded Italian cheese blend
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¼ cup all-purpose flour
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1 ½ cups milk, or more to taste
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1 teaspoon Italian seasoning
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¼ cup grated Parmesan cheese
Description
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
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While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
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Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
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Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
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Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
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Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes
