Fresh vegetables and pasta give leftover cooked chicken new life in this satisfying meal.
📖 Recipe
Three Cheese Chicken Penne Pasta
Fresh vegetables and pasta give leftover cooked chicken new life in this satisfying meal.
Ingredients
- 8 oz. pkg. penne pasta, cooked and drained
- 1 teaspoon olive oil
- cooking spray
- 8 oz. mushrooms, sliced
- 1 cup onion, chopped
- 1 cup red bell pepper, chopped
- 12 oz. bag fresh baby spinach, chopped
- 1 teaspoon dried oregano
- ¼ teaspoon pepper
- 16 oz. container cottage cheese
- 2 cups cooked chicken, cubed
- 1 cup sharp cheddar cheese, shredded and divided
- ½ cup grated Parmesan cheese, divided
- ½ cup milk
- 10.5 oz. condensed cream of chicken soup, undiluted
Instructions
- Preheat oven to 425°F.
- Sauté mushrooms, onion, and bell pepper in olive oil over medium high heat until tender. Add spinach, oregano, and pepper. Heat 2-3 minutes or until spinach wilts. Remove from heat.
- Combine cream of chicken soup and milk in a large bowl and mix well. Add cottage cheese, vegetables, cooked pasta, chicken, and spinach mixture with ¾ cup cheddar cheese and ¼ cup Parmesan cheese. Stir gently until thoroughly mixed, then turn out into a baking dish prepared with cooking spray.
- Sprinkle top with ¼ cup Parmesan cheese and ¼ cup cheddar cheese. Bake for about 25 minutes until bubbly.
Notes
If you follow our bulk cooking the easy way method, this is a good dish to use cooked chicken from the freezer.
Nutrition per serving
Calories: 508 calCarbohydrates: 43 gProtein: 38 gFat: 20 gSodium: 963 mgFiber: 4 gSugar: 8 g
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