Preheat oven to 350 degrees. Cook pasta and drain. In medium skillet, cook onion and mushroom in 1 Tbsp of butter over medium heat. Set aside. In a large mixing bowl, whisk eggs, milk, Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper, and crushed red pepper. Stir in chicken, Monterrey cheese, artichokes, spinach, tomatoes, half of the Parmesan cheese, cooked pasta, and onions and mushrooms. Transfer to a 9x13 baking dish. Bake, covered, for 20 minutes. IN a small bowl, combine remaining Parmesan cheese, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered for 10 minutes or until golden.
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|Serving Size: 1 Serving (460g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 257 (41%)|
|Amt Per Serving||% DV|
|Total Fat 28.6g||38 %|
|Saturated Fat 13.2g||66 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 90.4mg||28 %|
|Sodium 610.9mg||21 %|
|Potassium 1287.2mg||34 %|
|Total Carbohydrate 61.5g||18 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 49.9g|
|Protein 36g||51 %|
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Calories per serving: 628
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