Three Cheese Chicken Penne Florentine

Original recipe source, click here

There are two freedoms – the false, where a man is free to do what he likes; the true, where he is free to do what he ought. — Charles Kingsley

This makes 8 cups.


  • 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 pasta (about 8 ounces uncooked)
  • 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


Preheat oven to 425°.

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, 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 425° for 25 minutes or until lightly browned and bubbly.

You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

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