Chicken Florentine Brussels sprout bake

Serves: 6 to 8

When I thought about Chicken Florentine dish, and what all in the regular dish. I basically thought about every person with food allergies, and how can they enjoy this dish without feeling left out. you're substitute is followed after Asterisk inside the parentheses.

8 oz. Dried bow tie pasta
1 sm. Onion, chopped
1 Tbsp. Margarine
2 eggs, lightly beaten * (egg substitute)
1 1/4 c.Milk * (Almond,soy, Rice milk)
1 tsp. dried Italian seasoning
1/2 tsp. course Himalayan salt
1/4 tsp. Freshly ground black pepper
1/4 to 1/2 tsp. crushed red pepper
2 c. chopped cooked chicken
20 Brussels sprouts, halved
1 10-oz. pkg. frozen chopped spinach, thawed and drained well
2 c. (8-oz) Shredded Swiss cheese* (Vegan Cheese)
1/2 c. oil-packed dried tomatoes, drained and chopped
1/4 c. Grated Parmesan cheese* (Vegan Cheese)
1/2 c. Breadcrumbs
1 Tbsp. Margarine, melted
1/2 tsp. Paprika

Directions:

1. Preheat oven to 350. Cook pasta as followed on the package directions; drain well. In a medium dutch oven skillet cook onion in 1 Tbsp. Margarine over medium heat for about 5 minutes or until tender, stirring occasionally. Set aside.

2. In a large bowl combine eggs,milk, Italian seasoning, salt, pepper, and red pepper. Stir in chicken, Brussels sprouts, and spinach. Stir in cooked pasta, onion, Swiss cheese, tomatoes, and 2 Tbsp. grated Parmesan cheese. Transferring mixture into a 3- quart baking dish.

3. Cover and bake, for 20 minutes.

Topping Directions:

1. In a small bowl combine bread crumbs, remaining Parmesan cheese, 1 Tbsp. Melted Margarine, Paprika. Sprinkling topping over chicken mixture. Bake, uncovered, 10 minutes or until golden brown. Allow to stand for about 10 minutes before serving.