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Three-Cheese Chicken Penne Florentine Recipe

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This recipe for Three-Cheese Chicken Penne Florentine is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 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
Directions:
Directions:
Preheat oven to 425º. 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 425º for 25 minutes or until lightly browned and bubbly.
Number Of Servings:
Number Of Servings:
8

 

 

 

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