Three Cheese Chicken Florentine

Ingredients

• 16 oz 1% cottage cheeseNutrition
• 1/2 cup ricotta, part skimNutrition
• 1 cup shredded cheddar cheese, low fatNutrition
• 1 tsp leaves oreganoNutrition
• 1 dash black pepperNutrition
• 1 tsp olive oilNutrition
• 1 can cream of chicken soupNutrition
• 1 cup chopped onionNutrition
• 1 package frozen spinachNutrition
• 1/2 cup chopped red bell pepperNutrition
• 8 oz whole wheat penne pastaNutrition
• 1/2 cup skim milkNutrition
• 1/2 cup grated parmesan cheeseNutrition
• 16 oz chicken breast, cubedNutrition

Directions

1. 1Preheat oven to 425° F (220° C).
2. 2Cube and cook chicken in cooking spray over medium heat until cooked through. Remove and reserve until later.
3. 3Heat olive oil in pan and add the chopped pepper and onion and cook until opaque. Meanwhile cook pasta according to instructions.
4. 4Take ricotta and blend until super smooth in food processor.
5. 5Thaw spinach and squeeze water out well.
6. 6In large bowl combine all ingredients reserving 1/4 cup of the cheddar and 1/4 cup of the parmesan cheese.
7. 7Spray 10x13" pan with cooking spray and fill. Top penne mixture with remaining cheese and cover with foil.
8. 8Bake at 425° F for 25 minutes or until bubbly.

Nutrition per serving

Related recipes

• Three Bean Chili

  212 kcal per serving

• Three Cheese Lasagna

  388 kcal per serving

• Three Bean Salad

  200 kcal per serving

• Three Bean Turkey Chili

  540 kcal per serving

• Three Bean & Corn-Pepper Salad

  113 kcal per serving

• Saucy Penne & Three Cheese Bake

  339 kcal per serving