Home Recipes Three-Cheese Chicken Penne Florentine

Three-Cheese Chicken Penne Florentine

by Erika Nicole Kendall

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 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 sharp cheddar cheese, divided
1/2  cup  (2 ounces) grated fresh Parmesan cheese, divided
1&1/4 cups milk

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 and milk 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.

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3 comments

Ms Kimmi March 10, 2011 - 2:15 PM

I AM GOING TO TRY THIS, IT LOOKS SO GOOD AND I HAVE ALMOST EVERYTHING AT MY HOUSE RIGHT NOW.

TJ October 5, 2011 - 6:26 PM

this seriously looks like some Martha Stewart cooking right here, oh yum can’t wait to try this.

Whitney June 28, 2012 - 4:40 PM

Gonna try this…

Comments are closed.

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