Three-Cheese Chicken Penne Florentine |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From Cooking Light March 2006 Ingredients:
1 teaspoon olive oil |
cooking spray |
3 cups thinly sliced mushrooms |
1 cup chopped onion |
1 cup chopped red bell pepper |
3 cups chopped fresh spinach |
1 tablespoon chopped fresh oregano |
1/4 teaspoon fresh ground black pepper |
1 (16 ounce) carton 2% fat cottage cheese |
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta) |
2 cups shredded shredded cooked boneless skinless chicken breasts |
1 cup shredded reduced-fat sharp cheddar cheese, divided |
1/2 cup grated fresh parmesan cheese, divided |
1/2 cup 2% low-fat milk |
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
Directions:
1. Preheat oven to 425°.
2. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
4. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
5. Place cottage cheese in a food processor and process until very smooth.
6. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
7. Place mixture into a 2-quart baking dish coated with cooking spray.
8. Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
9. Bake for 25 minutes or until lightly browned and bubbly.
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