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Three-Cheese Chicken Penne Florentine

Three-Cheese Chicken Penne Florentine

Three-Cheese Chicken Penne Florentine
  • 8 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time
  • YIELD: 8 servings

Three-Cheese Chicken Penne Florentine

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
¼ teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
½ cup (2 ounces) grated fresh Parmesan cheese, divided
½ cup 2% reduced-fat milk
1 (10¾-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Directions

Preheat oven to 425°. 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. 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. Nutritional Information Calories:345 (25% from fat) Fat:9.7g (sat 5.1g,mono 3.1g,poly 1g) Protein:31.7g Carbohydrate:32.9g Fiber:2.1g Cholesterol:56mg Iron:2mg Sodium:532mg Calcium:275mg

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