Three-Cheese Chicken Penne Florentine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 teaspoon olive oilCooking 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
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.
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.
Nutritional Info 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
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