The Recipe

Three-Cheese Chicken Penne Florentine

Name: Three-Cheese Chicken Penne Florentine
Yield: 8 servings (serving size: about 1 cup)
Ingredients: 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 freshly ground black pepper; 1 (16-ounce) 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, divided; 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided; 1/2 cup 2% reduced-fat milk; 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

COOK TIME : a few secondsPREP TIME : a few seconds

By Cooking LightFrom Myrecipes

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Ingredients

DESCRIPTION

Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting enough for the last days of winter yet fresh enough for the first days of spring. Serve family style or portion out in individual ramekins. Either way, this penne pasta casserole is definitely worth sharing.

INGREDIENTS

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 freshly ground black pepper
1 (16-ounce) 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, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted