Three Cheese Chicken Penne Florentine
This family-friendly, healthy pasta dish is packed full of veggies and more!
Servings: 8 servings (1 cup each)
Ingredients
- 1 teaspoon olive oil
- 3 cups thinly sliced mushrooms
- 1 cup chopped sweet onion
- 1 cup chopped red bell pepper
- 3 cups chopped fresh spinach
- 1 tablespoon chopped fresh oregano
- ¼ teaspoon freshly ground black pepper
- One 16-ounce carton nonfat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked)
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- ½ cup (2 ounces) grated fresh Parmesan cheese, divided
- ½ cup 2% reduced-fat milk
- One 10.75-ounce can condensed reduced-fat, reduced-sodium cream of mushroom soup
Instructions
- Preheat oven to 425°F.
- Heat the olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms, onion and bell pepper to the pan and sauté 4 minutes or until tender. Add the spinach, oregano, and black pepper, sautéing 3 minutes or just until the spinach wilts.
- Place the cottage cheese in a food processor; process until very smooth. Combine the spinach mixture, cottage cheese, pasta, chicken, ¾ cup cheddar cheese, ¼ cup Parmesan cheese, milk and soup in a large bowl. Spoon the mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining ¼ cup cheddar cheese and remaining ¼ cup Parmesan cheese.
- Bake for 25 minutes or until lightly browned and bubbly.
Notes
- Full fat cheeses can be used in place of the low fat cheeses in this recipe, if desired.
- Ricotta cheese may be substituted for the cottage cheese.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 26g | Protein: 28g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 542mg | Potassium: 712mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1760IU | Vitamin C: 29mg | Calcium: 261mg | Iron: 2mg