Three-cheese Chicken Penne Florentine

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 teaspoon olive oil
• cooking spray
• 3 cups thinly sliced mushrooms
• 1 cup onion, chopped
• 1 cup red bell pepper, chopped
• 3 cups fresh spinach, chopped
• 1 tablespoon fresh oregano, chopped
• 1/4 teaspoon fresh ground black pepper
• 1 (16 ounce) carton 2% low fat cottage cheese
• 4 cups hot cooked penne (about 8-oz uncooked tube-shaped pasta)
• 2 cups chicken breasts, shredded (roasted, boneless, skinless)
• 1 cup reduced-fat sharp cheddar cheese, shredded, divided
• 1/2 cup fresh parmesan cheese, grated, divided
• 1/2 cup 2% low-fat milk
• 1 (10 3/4 ounce) can reduced fat, reduced sodium cream of chicken soup, undiluted

Recipe

• 1 preheat oven to 435°f
• 2 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 ane black pepper; sauté 3 minutes or just until spinach wilts.
• 3 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.
• 4 spooon 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 425f for 25 minutes or until lightly browned and bubbly.