Chicken Penne Florentine - cooking recipe

Ingredients
    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
Preparation
    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.

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