Three-Cheese Chicken Penne Florentine

Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting enough for the last days of winter yet fresh enough for the first days of spring. Serve family style or portion out in individual ramekins. Either way, this penne pasta casserole is definitely worth sharing.

8 Servings - myrecipes.com

Servings:8 | Calories:349 | Total Fat:13g | Chol:50mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 13g

20 %

Sat Fat 6g

30 %

Total Carb 34g

11 %

Fiber 5g

20 %

Sugars 6g

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Cholesterol 50mg

17 %

Sodium 692mg

29 %

Protein 26g

52 %

Calories:

41% Others combined

29% Penne

15% Shredded reduced-fat sharp cheddar cheese

13% Cottage cheese

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 2% low-fat 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 reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4 ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Directions : View recipe directions on myrecipes.com

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