Chicken Artichoke Florentine Penne

Melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the red pepper and garlic and cook 2 to 3 more minutes until garlic is fragrant. Add the spinach and nutmeg, cook until the spinach is wilted, about 3 minutes. Transfer to a bowl to cool.

In the same skillet, melt 4 tablespoons butter over medium heat. Whisk in the flour and cook for about 2 minutes until bubbly. Gradually add the chicken broth, heavy cream and the white wine. Bring the mixture to a boil, reduce heat and simmer for about 5 minutes until sauce thickens. Remove pan from the heat and whisk in the Swiss cheese until melted. Season to taste with salt and pepper.

In the bowl with the spinach mixture, add the cooked pasta, cooked chicken, artichoke hearts, and cream sauce. Mix until well blended and pour into a greased 9×13 casserole dish.

Melt the remaining 3 tablespoons butter. In a small bowl, mix the panko or fresh bread crumbs, Parmesan cheese and melted butter. Sprinkle on top of the casserole.

Bake at 350ºF for 30-40 minutes until bubbly and topping is beginning to brown.