Chicken Penne Florentine

Name: Chicken Penne Florentine
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving(s)
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

Submitted by KathyP53

"Spinach, mushrooms, pasta, and cheese. Yum! Great for pot luck meals or supper at home."

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photo by Spoodles

Ready In:: 45mins
Ingredients:: 15
Serves:: 8

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

directions

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.