Three-Cheese Chicken Penne Florentine

• 1 teaspoon olive oil
• cooking spray
• 3 cups thinly sliced mushrooms
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 3 cups chopped fresh spinach
• 1 tablespoon chopped fresh oregano
• 1/4 teaspoon fresh ground black pepper
• 1 (16 ounce) carton 2% fat cottage cheese
• 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2 cups shredded shredded cooked boneless skinless chicken breasts
• 1 cup shredded reduced-fat sharp cheddar cheese, divided
• 1/2 cup grated fresh parmesan cheese, divided
• 1/2 cup 2% low-fat milk
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

1. Preheat oven to 425u0b0.
2. Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add mushrooms, onion, and bell pepper; saute 4 minutes or until tender.
4. Add spinach, oregano, and black pepper; saute 3 minutes or just until spinach wilts.
5. Place cottage cheese in a food processor and 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.
7. Place mixture into a 2-quart baking dish coated with cooking spray.
8. Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
9. Bake for 25 minutes or until lightly browned and bubbly.

olive oil, cooking spray, mushrooms, onion, red bell pepper, fresh spinach, fresh oregano, fresh ground black pepper, cottage cheese, hot cooked penne, chicken breasts, cheddar cheese, parmesan cheese, milk, condensed cream

Taken from www.food.com/recipe/three-cheese-chicken-penne-florentine-161751 (may not work)