Three-Cheese Chicken Penne Florentine Recipe Print Page | MyRecipes.com

By tori420d

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 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
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1/2 cup 2% reduced-fat milk
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

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 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

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

1/2 cup 2% reduced-fat milk

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

Preparation

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.

Note:

You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving

Calories:

345

Calories from fat:

25%

Fat:

9.7g

Saturated fat:

5.1g

Monounsaturated fat:

3.1g

Polyunsaturated fat:

1g

Protein:

31.7g

Carbohydrate:

32.9g

Fiber:

2.1g

Cholesterol:

56mg

Iron:

2mg

Sodium:

532mg

Calcium:

275mg

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