Three Cheese Chicken Penne Florentine
This family-friendly, healthy pasta dish is packed full of veggies and more!
Foto: RecipeGirl
Ingredients
- 1 teaspoon olive oil
- 3 cups thinly sliced mushrooms
- 1 cup chopped sweet onion
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano
- ¼ teaspoon freshly ground black pepper
- One 16-ounce carton nonfat cottage cheese
- 4 cups hot cooked penne ((about 8 ounces uncooked))
- 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
- One 10.75-ounce can condensed reduced-fat, reduced-sodium cream of mushroom soup
Steps
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Preheat oven to 425°F.
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Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms, onion and bell pepper to the pan and sauté 4 minutes or until tender. Add the spinach, oregano, and black pepper, sautéing 3 minutes or just until the spinach wilts.
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Place the cottage cheese in a food processor; process until very smooth. Combine the spinach mixture, cottage cheese, pasta, chicken, ¾ cup cheddar cheese, ¼ cup Parmesan cheese, milk and soup in a large bowl. Spoon the mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining ¼ cup cheddar cheese and remaining ¼ cup Parmesan cheese.
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Bake for 25 minutes or until lightly browned and bubbly.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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