Three-Cheese Chicken Penne Florentine

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 10.8 ounce cream of chicken soup undiluted reduced-fat reduced-sodium canned
• 4 cups penne rigate hot tube-shaped cooked uncooked ( 8 ounces pasta)
• 16 ounce cottage cheese 2% low-fat
• 0.5 cup milk 2% reduced-fat
• 3 cups mushrooms thinly sliced
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 1 tablespoon oregano fresh chopped
• 2 ounces parmesan fresh divided grated
• 1 cup bell pepper red chopped
• 2 cups chicken breast shredded boneless skinless
• 4 ounces sharp cheddar cheese shredded divided reduced-fat
• 3 cups pkt spinach fresh chopped

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 42
2. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add mushrooms, onion, and bell pepper; saut 4 minutes or until tender.
4. Add spinach, oregano, and black pepper; saut 3 minutes or just until spinach wilts.
5. Place cottage cheese in a food processor; process until very smooth.
6. 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.
7. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
8. Bake at 425 for 25 minutes or until lightly browned and bubbly.