Pasta: 3 Cheese Chicken Penne Florentine

4 Servings
Pasta American
Main Dish Pinot Noir Advance Bake Spring Winter Kid Friendly Pasta American Dinner Creamy

1 teaspoon ve oil
3 c hroom sliced
1 c on chopped
1 c bell pepper chopped
3 c nach chopped
1 tablespoon gano chopped
1/4 teaspoon ck pepper
1 16 oz tage cheese 2% lowfat
4 c Penne ta cooked (8oz uncooked)
2 c cken cooked, shredded
1 c ddar shredded, reduced fat
1/2 c mesan shredded
1/2 c k 2%
1 can (10 3/4 oz) Cream of cken Soup

1. Preheat oven to 425. 2. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper, saute 4 minutes or until tender. Add spinach, oregano, and black pepper, saute 3 minutes or just until spinach wilts. 3. 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. Yield; 8 servings (serving size: about l cup).


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