Chicken Florentine

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Prep Time

15mins

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Time to Table

45mins

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Serves

4 (1-1/4 cup servings)

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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

  1. Heat the oven to 400 degrees. Spray an 8-inch square baking dish with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the mixture into a casserole dish. Bake uncovered for 15 to 20 minutes or until heated through.
  6. 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

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