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Three Cheese Chicken Penne Florentine

Chicken
Serves8
Yields8 cups
Poultry

Ingredients

Directions

1.

PREPARE penne pasta and chicken breast IN ADVANCE; SET ASIDE.

2.

PREHEAT oven to 425 degrees.

3.

COAT a large, non-stick skillet with cooking spray; ADD olive oil; HEAT to medium-high.

4.

ADD mushrooms, onions and bell pepper; SAUTE until tender, about 4 minutes; ADD spinach, oregano, and black pepper; SAUTE just until spinach wilts, about 3 more minutes.

5.

In a large mixing bowl, COMBINE mushroom/spinach mixture, ricotta, cooked pasta, shredded chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk and soup.

6.

Lightly COAT a xx quart baking dish with cooking spray; SPOON contents of mixing bowl into the dish.

7.

SPRINKLE top of mixture with remaining 1/4 cup of cheddar cheese and 1/4 cup of Parmesan cheese.

8.

BAKE at 425 degrees until light brown and bubbly, about 25 minutes.

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 430 Calories; 19g Fat (40.7% calories from fat); 32g Protein; 31g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 580mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.