Chicken Florentine Pasta

Ingredients:

  • 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 (we used dried)
  • 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)
  • 2 cups shredded roasted skinless, boneless chicken breast
  • 1 cup shredded reduced-fat sharp cheddar cheese, divided
  • 1/2 cup grated fresh Parmesan cheese, divided
  • 1/2 cup 2% milk
  • 1 can condensed cream of chicken soup

Preparation:

  1. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
  2. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender.
  3. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.
  4. Place cottage cheese in a food processor; process until very smooth.
  5. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
  6. Spoon mixture into a 2-quart baking dish coated with cooking spray.
  7. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
  8. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Source:  http://juliatylerfoodblog.wordpress.com/2010/03/08/chicken-florentine-pasta/

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