This recipe is from Cooking Light. It is really good and although probably has a little more cheese than I would have liked, I would definitely make it again!!!! Feels like comfort food but without all of the calories.
Ingredients
1 tsp 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 - organic
- 4 cups hot cooked whole wheat penne or rigatoni (about 8 ounces uncooked tube-shaped pasta) - can also use quinoa or brown rice pasta for gluten free options
- 2 cups shredded roasted skinless, boneless chicken breast
- 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided - preferably organic
- 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
- 1/2 cup 2% organic reduced-fat milk
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
Preparation
- 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.
Note:
You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.
No comments:
Post a Comment