Shelly's Recipe

THREE CHEESE CHICKEN PENNE FLORENTINE

Category: Pasta - Baked

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 tbsp chopped fresh oregano
1/4 tsp freshly ground black pepper
1 (16 oz)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 shredded reduced-fat sharp cheddar cheese, divided
1/2 cup grated fresh Parmesan cheese, divided
1/2 cup milk
1 can condensed 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; saute 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 for 25 minutes or until lightly browned and bubbly.

Serves 8