This was delicious. After reading the reviews, I added crushed red peppers, reduced the soup to only a third of the can and cut the milk in half. That avoided the soupiness other reviewers reported. My teenaged daughters loved it. It was a little time consuming prep-wise so I recommend this for a night where you have a little extra time.
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.
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