3 Cheese Chicken Florentine Casserole
8 ounces penne pasta
1 tablespoon extra-virgin olive oil
1 cup frozen, chopped onion
1 cup canned roasted pepper strips, drained
1 can (4 ounces) portabella chunks, drained
1 (10-ounce) package triple-washed baby spinach
1 1/2 teaspoons dried tarragon
1 teaspoon paprika
2 cups chopped, cooked chicken,
1 can (10 3/4 -ounce) cream of chicken soup
1 cup grated cheddar cheese
2 cups (16 ounces) low-fat cottage cheese
1/2 cup freshly grated Parmesan cheese
Cook the pasta. Bring 4 quarts of water to a boil in a large pot. Cook penne according to package directions, about 8 minutes. Drain. Cook the vegetables.
Meanwhile, heat the oil over medium heat in a large skillet. Sauté the vegetables, adding them to the skillet one at a time in this order: onion, roasted pepper and mushrooms.
Add the spinach, tarragon, and paprika and cook until the spinach wilts and most of the liquid has evaporated, about 5 minutes.
Prepare the filling. Stir together chicken pieces with soup and cheeses. Assemble and bake the dish.
Heat the oven to 350º F. Spritz a 9 x 13-inch glass baking dish with olive oil cooking spray.
Layer in the drained penne, then the sautéed vegetables, and finally, the chicken-cheese mixture.
Bake until bubbly and brown, about 45 minutes. Cool on a rack. Cut into squares to serve.
YIELD: 8 Servings
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