Recipe

Cheesey Chicken Pasta Florentine Recipe

Add Step-by-Step Photos	Sparow64 / All my dishes 5 months ago Another easy easy recipe that is even easier if you use a rotisserie chicken from the grocery store deli. Found this online a couple of years ago, and we love it. Serve with a salad and crusty bread. Prep:15m Cook:25m Servings:8	Sparow64
	easy cheap quick

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Ingredients

EVOO

3 T Margarine

3 cups thinly sliced mushrooms

1 cup chopped onion

2 T micnced garlic

1 cup chopped roasted red peppers

3 cups chopped fresh spinach

1 tablespoon chopped fresh oregano

1/4 teaspoon freshly ground black pepper

1 (15-ounce) carton ricotta

4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)

2 cups shredded roasted skinless, boneless chicken breast

1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided

1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

1/4 cup skim milk

1/4 cup fat free half and half

1 can cream of mushroom and roasted garlic soup

Directions

Preheat oven to 425°.

In a large nonstick skillet melt the margraine with a drizzle of EVOO over medium-high heat, add mushrooms, garlic, onion, and pepper; sauté 4 minutes or until tender.

Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Combine spinach mixture, ricotta 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.

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