Used regular sharp cheddar, 1.5% cottage cheese, half can of reg cream of chicken soup that I diluted, 1/4 cup milk. Added garlic, 1/4 tsp crushed red pepper, fresh basil, and used half chicken half sweet italian sausage and still thought it lacked flavor. Good consistency, creamy, crunchy; really good as leftovers when I added cayenne. Next time add maybe 1/4-1/2 tsp cayenne to sauce to give it needed flavor punch. Prep is time consuming, but assemble everything ahead of time and just pop in over for 25 min and it was an easy dinner.
Three-Cheese Chicken Penne Florentine
Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting enough for the last days of winter yet fresh enough for the first days of spring. Serve family style or portion out in individual ramekins. Either way, this penne pasta casserole is definitely worth sharing.
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- Calories: 345
- Calories from fat: 25%
- Fat: 9.7g
- Saturated fat: 5.1g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 1g
- Protein: 31.7g
- Carbohydrate: 32.9g
- Fiber: 2.1g
- Cholesterol: 56mg
- Iron: 2mg
- Sodium: 532mg
- Calcium: 275mg
- 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 freshly ground black pepper
- 1 (16-ounce) carton 2% low-fat cottage cheese
- 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup 2% reduced-fat milk
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
- Preheat oven to 425°.
- 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, 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.
You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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