Three-Cheese Chicken Penne Florentine

From Cooking Light March 2006

• Ready In: 55 mins
• Serves: 8

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
• 1⁄4 teaspoon fresh ground black pepper
• 1 (16 ounce) carton 2% fat cottage cheese
• 4  cups  hot  cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2  cups  shredded shredded  cooked boneless skinless chicken breasts
• 1  cup  shredded reduced-fat sharp cheddar cheese, divided
• 1⁄2 cup  grated fresh parmesan cheese, divided
• 1⁄2 cup 2% low-fat milk
• 1 (10 3/4ounce) can  reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Directions

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.