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| INGREDIENTS |
| 1 tsp. |
olive oil |
| |
nonfat cooking spray |
| 3 cups |
thinly sliced mushrooms |
| 1 cup |
chopped onion |
| 1 cup |
chopped red bell pepper |
| 3 cups |
chopped fresh spinach |
| 1 tbsp. |
chopped fresh oregano |
| ¼ tsp. |
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 |
| ½ cup |
(2 ounces) grated fresh Parmesan cheese, divided |
| ½ cup |
2% reduced-fat milk |
| 1 can |
(10.75 ounce) condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted |
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|
| RECIPE |
-
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 ¼ cup cheddar cheese and remaining ¼ cup Parmesan cheese.
-
Bake for 25 minutes or until lightly browned and bubbly.
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| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
8
|
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|
| NUTRITION FACTS |
| |
| Calories |
345 |
|
| Total Fat |
10 g |
|
| Sodium |
532 mg |
|
| Total Carbohydrates |
33 g |
|
| Fiber |
2 g |
|
| Protein |
32 g |
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