Chicken Penne Florentine

Prep time: 10 min Cook time: 30 min Total time: 40 min 8 serving
Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for weekend dinner.
shredded roasted skinless, boneless chicken breast: 2 cups
shreddedcheddar cheese, divided: 1 cup
grated Parmesan cheese, divided: 1/2 cup
olive oil: 1 teaspoon
thinly sliced mushroom: 3 cups
chopped onion: 1 cup
milk: 1/2 cup
chicken soup, undiluted: 1 can
freshly ground black pepper: 1/4 teaspoon
cottage cheese: 1 carton
hot cooked penne: 4 cups
chopped red bell pepper: 1 cup
chopped fresh spinach: 3 cups
chopped fresh oregano: 1 tablespoon
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.