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Three-Cheese Chicken Penne Florentine

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Ingredients

  • 1 teaspoon olive oil
  • Cooking spray
  • 3 cups thinly slice mushrooms
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 3 cups chopped fresh spinach
  • 1 tabelspoon chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 (16-ouce) 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
  • 1/2 cup grated fresh parmesan cheese
  • 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

Preparation

Step 1

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; saute 4 minutes until tender. Add spinach, oregano, and black pepper; saute 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage chees, 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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