Chicken Penne Florentine

• 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

1. Preheat oven to 425 degrees.
2. 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.
3. 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.

olive oil, mushrooms, onion, green pepper, spinach, fresh oregano, salt, fresh ground black pepper, cottage cheese, hot cooked penne pasta, chicken, cheddar cheese, parmesan cheese, milk, condensed cream

Taken from www.food.com/recipe/chicken-penne-florentine-166105 (may not work)