CHICKEN PENNE FLORENTINE

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Chicken Penne Florentine image

Make and share this Chicken Penne Florentine recipe from Food.com.

Provided by KathyP53

Categories     Penne

Time 45m

Yield 8 serving(s)

Number Of Ingredients 15

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 3/4 ounce) can condensed cream of chicken soup

Steps:

  • Preheat oven to 425 degrees.
  • 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.
  • 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.

Nutrition Facts : Calories 490.2, Fat 18.1, SaturatedFat 7.9, Cholesterol 65.2, Sodium 884.8, Carbohydrate 51.4, Fiber 7, Sugar 2.3, Protein 31.6

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