Tuesday, March 21, 2006

Sunday’s Pasta

We were all sneezy with our alergies at its peak this weekend, so to make us a little happier I decided to make something different than our usual Sunday' pasta with either red or white sauce. Three-Cheese Chicken Penne Florentine came out perfect, creamy and cheesy! It was delicious, and the best thing is it was a one-dish meal, with starch, vegetable and protein included in one yummy bowl!
I used whole-wheat penne and white cheddar cheese. Also, I don’t actually like these canned soup things, so for the canned soup I substituted 1 1/4 cup evaporated milk + 1 tablespoon cornstarch + a little bit of chicken bouillon, which I put in a pan and cooked over medium heat just until thickened, let it cool a bit and added to the dish as indicated for the soup. (I used evaporated milk but I am pretty sure regular milk would work nicely here)
Very good dish, comfort food at its best! We all enjoyed it and hope you will too!


Three-Cheese Chicken Penne Florentine
1 teaspoon 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
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
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

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.

Cooking Light, March 2006

1 comment:

Akemi said...

Já tinha visto esse macarrão no seu fotolog no Beltrano e estava esperando a receitinha aqui...parece muito delicioso mesmo! Frango, cogumelos e queijo é tudo de bom!!! Espero que estejam melhor da alergia! Aqui também estou sofrendo com o pólen dos pinheirinhos, coriza e espirros o dia todo..rs....existe isso nos EUA tbm???