Three-Cheese Chicken Penne Florentine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 teaspoon olive oilCooking spray3 cups thinly sliced mushrooms1 cup chopped onion1 cup chopped red bell pepper3 cups chopped fresh spinach1 tablespoon chopped fresh oregano1/4 teaspoon freshly ground black pepper1 (16-ounce) carton 2% low-fat cottage cheese4 cups hot cooked penne (about 8 ounces uncooked tubeshapedpasta)2 cups shredded roasted skinless, boneless chicken breast1 cup (4 ounces) shredded reduced-fat sharp cheddarcheese, divided1/2 cup (2 ounces) grated fresh Parmesan cheese, divided1/2 cup 2% reduced-fat milk1 (10 3/4-ounce) can condensed reduced-fat, reducedsodiumcream 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: Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user REJOYCE429.
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: Makes 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user REJOYCE429.
Nutritional Info Amount Per Serving
- Calories: 349.1
- Total Fat: 11.3 g
- Cholesterol: 63.7 mg
- Sodium: 656.4 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 2.6 g
- Protein: 30.1 g
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