"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Three-Cheese Chicken Penne Florentine Recipe

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This recipe for Three-Cheese Chicken Penne Florentine, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Siegel
Added: Monday, September 29, 2008


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 ground black pepper
1 16-oz low-fat cottage cheese
4 cups penne (8-oz uncooked)
2 cups shredded roasted skinless boneless chicken breast
1 cup (4-oz) shredded sharp cheddar cheese, divided
1/2 cup (2-oz) Parmesan cheese, divided
1/2 cup milk
1 (10-3/4 oz) cream of chicken soup, undiluted

Preheat oven to 425. Heat olive oil in large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion and bell pepper; saute 4 minutes or until tender. Add spinach, oregano and black pepper; saute 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.

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