If I manage to take a picture tomorrow, I will post it, but this recipe is delicious and will be a repeat in our house. Its so easy to make and makes leftovers.
Three-Cheese Chicken Penne Florentine
1 teaspoon olive oil
3 cups thinly sliced mushrooms (skipped because my store was out of mushrooms!)
1 cup chopped onion
1 cup chopped red bell pepper (I used 2 red bell peppers to make up for no mushrooms)
3 cups chopped fresh spinach (I used one package frozen chopped)
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 (I used a 16oz package and it worked great and made a lot)
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 (I used fat free)
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
(I also added about 1-2 tablespoons red pepper flake for some heat)
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, 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.
Calories: 345 (25% from fat)
Fat: 9.7g (sat 5.1g,mono 3.1g,poly 1g)