Chicken Penne Florentine

Mike rated this dinner an 8 tonight so I'm going to post it! (disclaimer: he would probably rate Raisin Bran for dinner a 6)

olive oil
3 cups of mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups of chopped spinach
1 tsp oregano
1/4 teaspoon of black pepper
16 oz cottage cheese
4 cups of cooked penne
2 cups of shredded chicken
1 cup of cheddar
1/2 cup parmesan
1/2 cup milk
10 oz can cream of chicken soup



1. Preheat oven to 425

2. Boil 8 oz of penne pasta (should come out to about 4 cups)

3. Meanwhile . . . saute 3 cups of mushrooms, 1 cup onion, and 1 cup of bell pepper in olive oil

4. Add 3 cups of chopped fresh spinach, tsp oregano, 1/4 tsp ground black pepper. Saute until spinach wilts.

5. Put a 16 oz container of cottage cheese in the food processor and puree until smooth.

6. Combine spinach mixture, cottage cheese, soup, milk, 3/4 cup cheddar, 1/4 cup parmesan, noodles and chicken.

7. Spread in a baking dish, top with parmesan and cheddar. Bake for 25 minutes or until top gets crusty.