THREE-CHEESE CHICKEN PENNE FLORENTINE

Three-Cheese Chicken Penne Florentine image

Provided by Chef mariajane

Categories Penne

Time 25m

Yield 8 serving(s)

Number Of Ingredients 15

1 teaspoon olive oil
cooking spray
3 cups thinly sliced mushrooms
1 cup onion, chopped
1 cup red bell pepper, chopped
3 cups fresh spinach, chopped
1 tablespoon fresh oregano, chopped
1/4 teaspoon fresh ground black pepper
1 (16 ounce) carton 2% low fat cottage cheese
4 cups hot cooked penne (about 8-oz uncooked tube-shaped pasta)
2 cups chicken breasts, shredded (roasted, boneless, skinless)
1 cup reduced-fat sharp cheddar cheese, shredded, divided
1/2 cup fresh parmesan cheese, grated, divided
1/2 cup 2% low-fat milk
1 (10 3/4 ounce) can reduced fat, reduced sodium cream of chicken soup, undiluted

Steps:

Preheat oven to 435°F
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 ane 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.
Spooon 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 425F for 25 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 568.8, Fat 43.6, SaturatedFat 21.7, Cholesterol 55.7, Sodium 428.9, Carbohydrate 27.4, Fiber 4.6, Sugar 3.2, Protein 17.5