Three-Cheese Chicken Penne Florentine

Total Time
Prep 30 mins
Cook 25 mins

From Cooking Light March 2006

Ingredients Nutrition


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


Most Helpful

I've made this a few times now, and I love it. I always skip the milk.

55tbird July 03, 2010

I probably would give it 4 stars for my own taste by my picky 4 year old and my 2 and a half year old ate it so I HAVE to give it 5 stars. I forgot the milk like the other reviewer but it still came out great. I did make several changes due to what I had on hand and my picky family. I skipped the red bell pepper but still sauteed the mushrooms (which I had to puree) and onions (pureed aswell...picky, picky). I used dried oregano, substituted the penne for farfalle and used monterrey jack instead of cheddar and kraft parmesan crumbled cheese instead of the fresh. I also used about 300 g of frozen spinach like another reviewer. For the chicken, I used the frozen, precooked tenders I get from Costco to cut some of the prep time down. So, pretty much most of the ingredients were there, just in another form and it still turned out great. I still am in total awe that my 4 year old ate it...all of it except the chicken pieces, but that is amazing!

motherknowsbest June 30, 2010

Made this using my own white sauce instead of canned soup. It was good.

dianegrapegrower February 13, 2011

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