I found this recipe on the Cooking Light website. You can find the recipe here, along with the nutritional information ( 1 serving is under 400 calories!)
Serves 4 (click on the link to see the measurements to serve 8)
Ingredients
- 1/2 teaspoon olive oil
- Cooking spray
- 1 1/2 cups thinly sliced mushrooms
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 1/2 cups chopped fresh spinach
- 1/2 tablespoon oregano
- 1/8 teaspoon black pepper
- 1/2 (16-ounce) carton 2% low-fat cottage cheese
- 2 cups cooked penne (about 1/2 cup uncooked pasta)
- 1 cups shredded roasted chicken breast
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup reduced-fat milk
- 1/2 (10 3/4-ounce) can condensed reduced-fat cream of chicken soup, undiluted
If you haven't already cooked your chicken follow this.....Season chicken (I used 2 very small chicken breasts and it came out to the right amount--1 cup) with salt and pepper. Cook in a skillet or roast in the oven until juices run clear. Shred and set aside.
Heat olive oil in a large 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 2-3 minutes or just until spinach wilts.
Place cottage cheese in a food processor & process until very smooth (I used our magic bullet--if you really don't want to you could probably skip this step and be ok) Combine spinach mixture, cottage cheese, cooked pasta, chicken, cheddar cheese, Parmesan cheese, milk, and soup in a large bowl (I also added a little bit of salt--I think it needed it) Spoon mixture into a baking dish coated with cooking spray. Sprinkle top with a little cheddar and Parmesan cheese.
Bake at 425° for 25 minutes or until lightly browned and bubbly.
I served this with roasted asparagus, which also cooks at 425 degrees--perfect!
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