Three-Cheese Chicken Penne Florentine

Ingredients

1  teaspoon  olive oil

Cooking spray

3  cups  thinly sliced mushrooms

1  cup  chopped 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 2% low-fat cottage cheese

4  cups  hot cooked penne (about 8 ounces uncooked tube-shaped pasta)

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 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

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; 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. Bake at 425° for 25 minutes or until lightly browned and bubbly.