THREE-CHEESE CHICKEN PENNE FLORENTINE

Three-Cheese Chicken Penne Florentine image

Provided by Vino Girl

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

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 fresh ground black pepper
1 (16 ounce) carton 2% fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded shredded cooked boneless skinless chicken breasts
1 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 cup grated fresh parmesan cheese, divided
1/2 cup 2% low-fat milk
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Steps:

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 and 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.
Place mixture into a 2-quart baking dish coated with cooking spray.
Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
Bake for 25 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 281.2, Fat 7, SaturatedFat 3, Cholesterol 45.1, Sodium 413.3, Carbohydrate 27.2, Fiber 4.7, Sugar 5.2, Protein 27.3