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Yummy winter or
spring dish...
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1
tsp |
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olive oil |
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3
cups |
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thinly sliced mushrooms |
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1
cup |
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chopped onion |
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1
cup |
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chopped red bell pepper |
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3
cups |
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chopped fresh spinach |
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1
Tbs |
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chopped fresh oregano |
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¼
tsp |
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freshly ground black pepper |
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16
ounce |
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carton 2% low fat cottage cheese |
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4
cups |
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hot
cooked penne (about 8 ounces uncooked) |
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2
cups |
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shredded roasted skinless, boneless
chicken breast |
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1
cup |
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(4
ounces) shredded reduced-fat sharp
cheddar cheese, divided |
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½
cup |
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(2
ounces) grated fresh Parmesan cheese,
divided |
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½
cup |
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2%
reduced-fat milk |
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One
10¾oz. |
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can
condensed reduced-fat, reduced sodium
cream of chicken soup, undiluted |
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1 |
Preheat oven
to 425°F. |
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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. |
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3 |
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. |
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4 |
Bake for 25
minutes or until lightly browned and bubbly. |
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Servings: 8 |
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Yield: 1 cup per
serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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318.52 |
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Calories From Fat (19%) |
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62.09 |
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% Daily Value |
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Total Fat
6.69g |
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10% |
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Saturated Fat 3.23g |
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16% |
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Cholesterol
46.26mg |
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15% |
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Sodium
591.34mg |
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25% |
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Potassium
505.06mg |
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14% |
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Carbohydrates
32.21g |
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11% |
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Dietary Fiber 2.54g |
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10% |
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Sugar 3.55g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
29.67g |
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Protein
30.76g |
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62% |
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Recipe Source |
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Cooking Light |
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