Ingredients for Chicken Penne Florentine
- 2 tablespoons olive oil
- Sliced Mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- Baby Spinach
- Fresh Oregano
- 1/2 teaspoon salt
- Fresh Ground Black Pepper
- 8 ounces cottage cheese
- Penne Pasta
- Roasted Chicken Breast
- Sharp Cheddar Cheese
- Parmesan Cheese
- 1/2 cup milk
- Condensed Cream Of Chicken Soup
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How to Make Chicken Penne Florentine
- Preheat oven to 425 degrees F (220 degrees C).
- Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat.
- Add 1 cup sliced mushrooms, 1/2 cup chopped onion, and 1/2 cup chopped green bell pepper. Sauté for 5-7 minutes, or until tender.
- Stir in 10 ounces fresh spinach, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté for another 4 minutes, or until spinach wilts.
- While the vegetables cook, place 8 ounces of cottage cheese in a food processor and blend until completely smooth.
- In a large bowl, combine the spinach mixture, blended cottage cheese, 2 cups cooked penne pasta, 1.5 cups cooked chicken (diced), 3/4 cup shredded cheddar cheese, 1/4 cup grated Parmesan cheese, 1/2 cup milk, and 1/2 cup cream of mushroom soup. Mix well to combine.
- Pour the mixture into a greased 2-quart baking dish.
- Sprinkle the remaining 1/4 cup shredded cheddar cheese and 1/4 cup grated Parmesan cheese over the top.
- Bake for 25-30 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
9g
Fat
39g
Carbs
17g
