Three Cheese Chicken Penne Florentine

This family-friendly, healthy pasta dish is packed full of veggies and other good stuff…

Yield: 8 servings (1 cup per serving)

Prep Time: 25 minutes

Cook Time: 25 minutes

Three- Cheese Chicken Penne Florentine


1 teaspoon olive oil
3 cups thinly sliced mushrooms
1 cup chopped sweet 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 nonfat cottage cheese
4 cups hot cooked penne (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 (10.75 ounce) can condensed reduced-fat, reduced sodium cream of mushroom soup


1. Preheat oven to 425°F.

2. 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.

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.

4. Bake for 25 minutes or until lightly browned and bubbly.

Nutritional Information per serving:
Serving size: 1 cup
Calories per serving: 269
Fat per serving: 5.4g
Saturated Fat per serving: 2.7g
Sugar per serving: 4.9g
Fiber per serving: 2.8g
Protein per serving: 23.7g
Cholesterol per serving: 18.5g
Carbohydrates per serving: 32.1g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 5

Source: (Adapted slightly from
Cooking Light)

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