Three-Cheese Chicken Penne Florentine
From Cooking Light.
Has Kim tried this? No
1 tsp olive oil
1 c chopped onion
1 c chopped red bell pepper
3 c chopped fresh spinach
1 tbsp chopped fresh oregano
1 16-oz carton 2% low-fat cottage cheese
4 c hot cooked penne (about 8 oz uncooked)
2 c shdded chicken breast
1 c (4 oz)shredded reduced-fat sharp cheddar cheese
1/2 c (2 oz) grated fresh Parmesan cheese
1/2 c 2% milk
1 (10 3/4 oz) can condensed reduced-fat cream of chicken soup
1. Preheat oven to 425 degrees.
2. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and bell pepper, saute 4 minutes until tender. Add spinach, oregano, and black pepper. Saute 3 minutes or just until spinach wilts.
3. Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 c cheddar cheese, 1/4 c parm cheese, milk, and soup in a large bowl. Spoon mixture into a 2 qt baking dish coated with cooking spray. Sprinkle with remaining 1/4 c cheddar cheese and remaining 1/4 c Parmesan cheese. Bake at 425 for 25 minutes or until lightly browned and bubbling.