Fresh vegetables and pasta give leftover cooked chicken new life in this satisfying meal.
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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