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 freshly ground black pepper
• 1 (16-ounce) carton 2% low-fat cottage cheese
• 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
• 2 cups shredded roasted skinless, boneless chicken breast
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1/2 cup 2% reduced-fat milk
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium 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. Add mushrooms, onion, and bell pepper; saute 4 minutes or until tender. Add spinach, oregano, and black pepper; saute 3 minutes or just until spinach wilts.
3. Place cottage cheese in a food processor; process until very smooth. 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. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425u0b0 for 25 minutes or until lightly browned and bubbly.
4. You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.
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olive oil, cooking spray, mushrooms, onion, red bell pepper, fresh spinach, fresh oregano, freshly ground black pepper, cottage cheese, hot cooked penne, chicken breast, cheddar cheese, parmesan cheese, milk, condensed reducedfat

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