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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 452.3
  • Total Fat: 14.2 g
  • Cholesterol: 54.8 mg
  • Sodium: 769.3 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 6.9 g
  • Protein: 30.8 g

View full nutritional breakdown of Three-Cheese Chicken Penne Florentine calories by ingredient
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Three-Cheese Chicken Penne Florentine

Submitted by: ANITAWIN1

Introduction

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. 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.
Number of Servings: 8

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 white extra 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

Tips

Note:
You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

To reduce fat, make with reduced fat sharp cheddar cheese


Directions

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; sauté 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 at 425° for 25 minutes or until lightly browned and bubbly.



Serving Size: 8 one cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANITAWIN1.






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