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May 24, 2011

3 Cheese Chicken Penne Florentine




Three-Cheese Chicken Penne Florentine


This turned out to be a great cheesy, chicken casserole! I loved the spinach in it & the creaminess of everything blending together!


You will need:

·        1 teaspoon EVOO
·        Cooking spray
·        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
·        2 cups shredded chicken breast
·        1 cup shredded sharp cheddar cheese, divided
·        1/2 cup grated fresh Parmesan cheese, divided
·        1/2 cup milk
·        1 (10 3/4-ounce) can condensed cream of chicken soup, undiluted

To make:
Preheat oven to 425°.
Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. 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.
Note: You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

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