Three-Cheese Chicken Penne Florentine

By gina62_cooks

Ingredients

• 1 tsp olive oil
• 3 cups thinly sliced mushrooms
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 3 cups chopped fresh spinach
• 1 tbsp fresh oregano
• 1/4 tsp black pepper
• 1 (16 oz) carton low-fat cottage cheese
• 4 cups hot cooked penned
• 2 cups cooked chicken breasts
• 1 cup shredded low-fat cheddar cheese, divided
• 1/2 cup Parmesan cheese, divided
• 1/2 cup low-fat milk
• 1 can cream of chicken soup

Preparation

Step 1

Preheat oven to 425.
Heat oil in skillet over medium-high heat. Add mushrooms, onion, bell pepper; saute 4 minutes. Add spinach, oregano, and black pepper; saute 3 minutes or just til spinach wilts. Process cottage cheese in blender til very smooth. In large bowl, combine cottage cheese, spinach mix, pasta, chicken, 3/4 cup cheddar, 1/4 cup Parmesan cheese, milk and soup. Spoon mix into 2-quart dish coated with Pam. Sprinkle with 1/4 cup cheddar and 1/4 cup Parmesan.
Bake 25 minutes.