BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 14 2013

Three-Cheese Chicken Penne Florentine

Notice: Use of undefined constant content - assumed 'content' in /home/northwoo/public_html/kkbj.com/recipes.php on line 34

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

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; 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 425° for 25 minutes or until lightly browned and bubbly.