Three Cheese Chicken Penne Florentine



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.

Nutritional Information

Calories 345
Caloriesfromfat 25 %
Fat 9.7 g
Satfat 5.1 g
Monofat 3.1 g
Polyfat 1 g
Protein 31.7 g
Carbohydrate 32.9 g
Fiber 2.1 g
Cholesterol 56 mg
Iron 2 mg
Sodium 532 mg
Calcium 275 mg (

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