Chicken Florentine
Prep Time
15mins
Time to Table
45mins
Servings
4 (1-1/4 cup servings)
Ingredients
- 1 1/2 cups whole grain penne
- 1 1/2 teaspoons olive oil
- 2 garlic cloves, finely chopped
- 9 ounce bag fresh spinach
- 3/4 cup Daisy Cottage Cheese
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 1/2 cups diced cooked chicken breasts
- 1 cup lower sodium pasta sauce
- 2 Roma tomatoes, seeded and chopped
- 3 tablespoons finely shredded Parmesan cheese
Ingredients
- 1 1/2 cups whole grain penne
- 1 1/2 teaspoons olive oil
- 2 garlic cloves, finely chopped
- 9 ounce bag fresh spinach
- 3/4 cup Daisy Cottage Cheese
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1 1/2 cups diced cooked chicken breasts
- 1 cup lower sodium pasta sauce
- 2 Roma tomatoes, seeded and chopped
- 3 tablespoons finely shredded Parmesan cheese
Directions
- Heat the oven to 400 degrees. Spray an 8-inch square baking dish with nonstick spray.
- Fill a 5-quart saucepan two-thirds full with water; heat to boiling. Add the penne and cook according to the package directions. Drain the pasta and reserve.
- Return the saucepan to the stove. Heat the oil over medium heat. Cook and stir the garlic and spinach in the oil for 2 to 3 minutes, stirring occasionally, until the spinach is wilted. Remove from the heat.
- In a small bowl, stir together the cottage cheese, basil, and black pepper. Stir the penne, chicken, pasta sauce, tomato, and cottage cheese mixture into the spinach mixture.
- Spoon the mixture into a casserole dish. Bake uncovered for 15 to 20 minutes or until heated through.
- Stir; sprinkle with the Parmesan cheese and bake 5 minutes longer or until the cheese is melted.
- Calories:399
- Cholesterol:51
- Dietary Fiber:7
- Protein:31
- Sat Fat:3
- Sodium:432
- Sodium:436
- Sugars:7
- Total Carbohydrate:42
- Total Carbohydrate:52
- Total Fat:13
