Three Cheese Chicken Florentine
Pasta and yummy cheese, both low fat and healthy.
16 oz 1% cottage cheese
1/2 cup ricotta, part skim
1 cup shredded cheddar cheese, low fat
1 tsp leaves oregano
1 dash black pepper
1 tsp olive oil
1 <span class="measurestring" title="can (10.75 oz)">can</span> cream of chicken soup
1 cup chopped onion
1 <span class="measurestring" title="package (10 oz)">package</span> frozen spinach
1/2 cup chopped red bell pepper
8 oz whole wheat penne pasta
1/2 cup skim milk
1/2 cup grated parmesan cheese
16 oz chicken breast, cubed
Preheat oven to 425° F (220° C).
Cube and cook chicken in cooking spray over medium heat until cooked through. Remove and reserve until later.
Heat olive oil in pan and add the chopped pepper and onion and cook until opaque. Meanwhile cook pasta according to instructions.
Take ricotta and blend until super smooth in food processor.
Thaw spinach and squeeze water out well.
In large bowl combine all ingredients reserving 1/4 cup of the cheddar and 1/4 cup of the parmesan cheese.
Spray 10x13" pan with cooking spray and fill. Top penne mixture with remaining cheese and cover with foil.
Bake at 425° F for 25 minutes or until bubbly.
in 1 serving of Three Cheese Chicken Florentine.
, 37% carbs, 40% protein.
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