Three-cheese Chicken Penne Florentine

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 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 fresh ground black pepper
• 1 (16 ounce) carton 2% fat cottage cheese
• 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2 cups shredded shredded cooked boneless skinless chicken breasts
• 1 cup shredded reduced-fat sharp cheddar cheese, divided
• 1/2 cup grated fresh parmesan cheese, divided
• 1/2 cup 2% low-fat milk
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Recipe

• 1 preheat oven to 425°.
• 2 heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
• 3 add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
• 4 add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
• 5 place cottage cheese in a food processor and process until very smooth.
• 6 combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup parmesan cheese, milk, and soup in a large bowl.
• 7 place mixture into a 2-quart baking dish coated with cooking spray.
• 8 top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup parmesan cheese.
• 9 bake for 25 minutes or until lightly browned and bubbly.