Three Cheese Chicken Penne Florentine Recipes

Steps:

• 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 and 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.
• Place mixture into a 2-quart baking dish coated with cooking spray.
• Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
• Bake for 25 minutes or until lightly browned and bubbly.

Steps:

• Heat oil in large skillet on medium heat. Add garlic; cook and stir 1 minute. Season chicken with salt and pepper. Add to skillet; cook and stir 5 to 7 minutes or until cooked through. Remove chicken from skillet; cover to keep warm.
• Add wine to skillet; cook until heated through, stirring constantly to loosen up browned bits from bottom of skillet. Add broth and cream. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until sauce is reduced by half.
• Stir in mustard. Add spinach; cook 2 minutes or until spinach is wilted, stirring occasionally. Add chicken; cook and stir until heated through. Place in large bowl. Add hot pasta; toss to coat. Sprinkle with cheese.

Steps:

• Heat oven to 375 degrees F.
• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute.
• Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel.
• Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.

Steps:

• Heat oven to 375ºF.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, toss chicken with flour. Heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or until evenly browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
• Drain pasta. Add to chicken mixture; mix lightly. Spoon half into 2-qt. casserole sprayed with cooking spray; top with half the mozzarella. Repeat layers. Sprinkle with Parmesan.
• Bake 16 to 18 min. or until mozzarella is melted and casserole is heated through.

Steps:

• Preheat oven to 435°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 ane 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.
• Spooon 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 425F for 25 minutes or until lightly browned and bubbly.