Three-Cheese Chicken Penne Florentine

Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh enough for the first days of spring. You also can cook the pasta mixture in individual eight-oz ramekins; bake for 15 minutes.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1  teaspoon olive oil
•  cooking spray
• 3  cups  thinly sliced mushrooms
• 1  cup onion, chopped
• 1  cup red bell pepper, chopped
• 3  cups fresh spinach, chopped
• 1  tablespoon fresh oregano, chopped
• 1⁄4 teaspoon fresh ground black pepper
• 1 (16 ounce) carton  2% low fat cottage cheese
• 4  cups  hot  cooked penne (about 8-oz uncooked tube-shaped pasta)
• 2  cups chicken breasts, shredded (roasted, boneless, skinless)
• 1  cup reduced-fat sharp cheddar cheese, shredded, divided
• 1⁄2 cup fresh parmesan cheese, grated, divided
• 1⁄2 cup 2% low-fat milk
• 1 (10 3/4ounce) can  reduced  fat, reduced sodium cream of chicken soup, undiluted

Directions

1. Preheat oven to 435°F
2. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano ane black pepper; sauté 3 minutes or just until spinach wilts.
3. 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.
4. Spooon 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 425F for 25 minutes or until lightly browned and bubbly.