Three Cheese Chicken Florentine

Ingredients

• 1 tsp olive oil
• 1 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1 package frozen spinach
• 1 tsp leaves oregano
• 1 dash black pepper
• 16 oz 1% cottage cheese
• 8 oz whole wheat penne pasta
• 16 oz chicken breast, cubed
• 1 cup shredded cheddar cheese, low fat
• 1/2 cup grated parmesan cheese
• 1/2 cup skim milk
• 1 can cream of chicken soup
• 1/2 cup ricotta, part skim

Directions

1. Preheat oven to 425° F (220° C).
2. Cube and cook chicken in cooking spray over medium heat until cooked through. Remove and reserve until later.
3. Heat olive oil in pan and add the chopped pepper and onion and cook until opaque. Meanwhile cook pasta according to instructions.
4. Take ricotta and blend until super smooth in food processor.
5. Thaw spinach and squeeze water out well.
6. In large bowl combine all ingredients reserving 1/4 cup of the cheddar and 1/4 cup of the parmesan cheese.
7. Spray 10x13" pan with cooking spray and fill. Top penne mixture with remaining cheese and cover with foil.
8. Bake at 425° F for 25 minutes or until bubbly.