Chicken Penne Florentine

Spinach, mushrooms, pasta, and cheese. Yum! Great for pot luck meals or supper at home.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 3  cups  sliced mushrooms
• 1  cup  chopped onion
• 1  cup  chopped green pepper
• 3  cups  chopped fresh  Baby Spinach
• 1  tablespoon  chopped fresh oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1 (16 ounce) carton cottage cheese
• 4  cups  hot cooked penne pasta (8 oz. uncooked)
• 2  cups  shredded  roasted chicken breast (use the rotisere kind from the grocery store)
• 4  ounces  shredded sharp cheddar cheese
• 2  ounces  freshly grated parmesan cheese, divided
• 1⁄2 cup milk
• 1 (10 3/4ounce) can  condensed cream of chicken soup

Directions

1. Preheat oven to 425 degrees.
2. Heat olive oil in large nonstick skillet. Add mushrooms, onion, and green pepper, saute for 5 minutes or until tender. Add spinack, oregano, salt and pepper, saute 4 minutes or until spinach wilts.
3. Place cottage cheese in food processor and process until smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a 2 quart buttered baking dish. Sprinkle with remaining Cheddar and Parmesan cheese. Bake for 25 minutes or until browned and bubbly.