Three-Cheese Chicken Penne Florentine

Three-Cheese Chicken Penne Florentine
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon chopped fresh oregano
  • 1 cup chopped onion
  • ½ cup (2 ounces) grated fresh Parmesan cheese, divided
  • 3 cups thinly sliced mushrooms
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
  • 3 cups chopped fresh spinach
  • 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
  • + 8 more ingredients
    • ½ cup 2% reduced-fat milk
    • Cooking spray
    • 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
    • ¼ teaspoon freshly ground black pepper
    • 1 teaspoon olive oil
    • 1 cup chopped red bell pepper
    • 2 cups shredded roasted skinless, boneless chicken breast
    • 1 (16-ounce) carton 2% low-fat cottage cheese

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 ...

View full recipe at My Recipes

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