Three-Cheese Chicken Penne Florentine

Three-Cheese Chicken Penne Florentine

Photo by RozM

  • Prep Time


  • Total Time


  • Servings



  • 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


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


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