Three Cheese Chicken Penne Florentine

Well, I haven't done too well in posting recipes here. But, since Sandra asked for this one - here it is. It takes some time to assemble, but we really like it. If you have any vegetarians in your life, this works great without the chicken.

Three Cheese Chicken Penne Florentine
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Original recipe from: Southern Living Mag. Adapted by Linda.

Ingredients:

1 teaspoon olive oil
cooking spray
3 cups mushroom, thinly sliced
1 cup onion, chopped
1 cup red bell (capsicum) peppers, chopped (opt - I don't use)
3 to 8 cup fresh spinach, chopped or torn (First, remove the hard middle stem of the spinach and discard)
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 cups cottage cheese (see elsewhere in the blog for the directions on how to make it)
4 cups penne pasta, cooked or 8 ounces dry (or 250 grams)
2 cups chopped cooked chicken
1 cup Cheddar cheese, grated, divided
1/2 cup parmesan cheese, divided
1/2 cup milk
1 can cream of chicken soup (see elsewhere in the blog for the substitute)

Directions:

1. Preheat oven to 425
2. heat olive oil on med. high heat. Add mushrooms, onion, and bell pepper; saute 4 minutes or until tender. Add spinach, oregano, and black pepper; saute 3 minutes or just until spinach wilts.
3. Combine spinach mixture, cottage cheese, and soup in a large bowl. Then mix in chicken, 3/4 cup cheddar cheese, 1/4 cup parm. cheese, and milk. Then mix in cooked pasta. 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 parm. cheese. Bake at 425 for 25 minutes or until light and bubbly.

Kenya note - when using ricotta - which is dryer - you need to add more milk. Or you can use homemade cottage cheese. I have not found a commercial cottage cheese here that works well - it's usually too sour. The original recipe called for grated fresh parmesan cheese. I did try it that way in the US, but it's MUCH more expensive and really the cheaper already ground up kind works fine. For the spinach I use "Italian Spinach" that comes in a bag, but other varieties would work I'm sure. I tear it like lettuce and then measure - I put about five cups in yesterday. The original recipe called for three cups. When I was in the US I used the bagged "baby" spinach like you put in salads. It's so mild that I used eight cups to get enough spinach flavor.

I DO NOT put red peppers in mine. That is just taste preference.

For the recipe for the soup, see elsewhere in the blog - search for white sauce. I am also going to try to add the cottage cheese directions - in case you want to make your own. The "Browns" ricotta worked okay, but I didn't add enough extra milk and it was a bit dry. The homemade cottage cheese is much nicer. Enjoy!