Three-Cheese Chicken Penne Florentine

Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting enough for the last days of winter yet fresh enough for the first days of spring. Serve family style or portion out in individual ramekins. Either way, this penne pasta casserole is definitely worth sharing. Cooking Light MARCH 2006

Three-Cheese Chicken Penne Florentine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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.


Nutrition

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