Averie Cooks

-1 Preheat oven to 400F, spray a 4 1/2 quart casserole dish (or something that is equivalent to least a high-sided 9x13-inch baking dish because this makes a lot of food) with cooking spray, cook pasta according to package directions, drain, return pasta to pot; set aside.
-1 While the pasta is cooking, to a large skillet add 4 tablespoons olive oil, chicken, generously season with salt and pepper, Italian seasoning (I call for 1 tablespoon not teaspoon because this is ultimately flavoring a big recipe but reduce to taste if desired), and cook over medium-high heat for about 5 minutes, or until chicken is done; stir and flip intermittently to ensure even cooking.
-1 Add the garlic and cook for about 1 minute, or until fragrant; stir nearly constantly.
-1 Add the chicken and any cooking juices to the large pot with the pasta, and add the spinach, artichokes, red peppers, and stir to combine. Drizzle in more olive oil, as necessary, if it seems at all dry. Spinach will begin to wilt momentarily. Taste mixture and if desired, add more salt, pepper, or Italian seasoning.
-1 Turn mixture out into prepared casserole dish, evenly sprinkle with the Monterey Jack, and bake for about 10 minutes, or until cheese is just beginning to turn light golden brown.
-1 Remove casserole dish from the oven, evenly sprinkle with Parmesan cheese and bake for another 5 to 8 minutes OR broil on High for 2 minutes, or until cheese is as golden browned as desired; keep a very close eye on it if you're broiling so you don't burn it.
-1 Optionally garnish with fresh parsley and serve immediately.