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Jeff Wright, Commercial Auto

Cheesy Chicken Penne Florentine


1 tsp olive oil 
3 cups thinly sliced mushrooms 
1 cup onion, chopped 
1 cup red bell pepper, chopped 
3 cups fresh spinach, chopped 
1 Tbsp fresh oregano, chopped 
¼ tsp freshly ground black pepper 
16-oz carton 2% low-fat cottage cheese, divided
4 cups hot cooked penne (about 8-oz uncooked)
2 cups shredded, roasted, skinless, boneless chicken breast
1 cup shredded reduced-fat sharp cheddar cheese, divided
½ cup grated fresh Parmesan cheese, divided
½ cup 2% reduced-fat milk
10-oz can condensed reduced-fat cream of chicken soup


Preheat oven to 425°F. 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, ¾ cup cheddar cheese, ¼ 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 1¼ cup cheddar cheese and remaining ¼ cup Parmesan cheese. Bake at 425°F for 25 minutes or until lightly browned and bubbly.