Ingredients
-
1
-
-
3
-
1
-
1
-
3
-
1
-
1/4
-
1
-
4
-
-
-
-
-
Directions
Three-Cheese Chicken Penne Florentine, From Cooking Light March 2006, Made this using my own white sauce instead of canned soup. It was good.
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Steps
|
1
Done
|
Preheat Oven to 425. |
|
2
Done
|
Heat Olive Oil in a Large Nonstick Skillet Coated With Cooking Spray Over Medium-High Heat. |
|
3
Done
|
Add Mushrooms, Onion, and Bell Pepper; Saut 4 Minutes or Until Tender. |
|
4
Done
|
Add Spinach, Oregano, and Black Pepper; Saut 3 Minutes or Just Until Spinach Wilts. |
|
5
Done
|
Place Cottage Cheese in a Food Processor and Process Until Very Smooth. |
|
6
Done
|
Combine Spinach Mixture, Cottage Cheese, Pasta, Chicken, 3/4 Cup Cheddar Cheese, 1/4 Cup Parmesan Cheese, Milk, and Soup in a Large Bowl. |
|
7
Done
|
Place Mixture Into a 2-Quart Baking Dish Coated With Cooking Spray. |
|
8
Done
|
Top With Remaining 1/4 Cup Cheddar Cheese and Remaining 1/4 Cup Parmesan Cheese. |
|
9
Done
|
Bake For 25 Minutes or Until Lightly Browned and Bubbly. |
