Three-Cheese Chicken Penne Florentine

Name: Three-Cheese Chicken Penne Florentine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 305 grams condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted; 946 milliliters hot cooked penne (about 8 ounces uncooked tube-shaped pasta); 454 grams carton 2% low-fat cottage cheese; 118 milliliters 2% reduced-fat milk; 710 milliliters thinly sliced mushrooms; 1 teaspoon olive oil; 237 milliliters chopped onion; 1 Tbsp chopped fresh oregano; 57 grams 1/2 cup grated fresh Parmesan cheese, divided; 237 milliliters chopped red bell pepper; 473 milliliters shredded roasted skinless, boneless chicken breast; 113 grams cup shredded reduced-fat sharp cheddar cheese, divided; 710 milliliters chopped fresh spinach

For $2.09 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 418 calories, 22g of protein, and 14g of fat each. If you have onion, parmesan cheese, sharp cheddar cheese, and From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 42

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Oven

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Olive Oil

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Frying Pan

Add mushrooms, onion, and bell pepper; saut 4 minutes or until tender.

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Bell Pepper

Mushrooms

Onion

Add spinach, oregano, and black pepper; saut 3 minutes or just until spinach wilts.

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Black Pepper

Oregano

Spinach

Place cottage cheese in a food processor; process until very smooth.

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Cottage Cheese

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Food Processor

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.

Ingredients you will need

Parmesan