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Three-Cheese Chicken Penne Florentine

  • 8servings
  • 345calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsCopper, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. Cooking spray

  3. 3 cups thinly sliced mushrooms

  4. 1 cup chopped onion

  5. 1 cup chopped red bell pepper

  6. 3 cups chopped fresh spinach

  7. 1 tablespoon chopped fresh oregano

  8. 1/4 teaspoon freshly ground black pepper

  9. 1 (16-ounce) carton 2% low-fat cottage cheese

  10. 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)

  11. 2 cups shredded roasted skinless, boneless chicken breast

  12. 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided

  13. 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

  14. 1/2 cup 2% reduced-fat milk

  15. 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°.

  2. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

  3. Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

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