Penne Florentine





15 min


30 min


Penne Florentine: Chicken, spinach and the combination of different cheeses when baked with penne pasta gives you the delicious and a quick weeknight meal.


  • 500 g ‏boneless chicken, boiled and cut into bite sized pieces
  • 3/4 cup ‏reduced fat cheddar cheese
  • 1/4 cup ‏Parmesan cheese
  • 2 cups ‏low fat cottage cheese
  • 2 cups ‏mushrooms, sliced
  • 1 cup ‏fresh spinach, chopped
  • 8 oz ‏penne paste, cooked and drained
  • 2 tablespoons ‏olive oil
  • 1 tablespoon ‏lemon juice
  • 1/2 teaspoon ‏salt
  • 1/2 teaspoon ‏black pepper
  • 1 teaspoon ‏oregano
  • 1 1/3 cups ‏reduced sodium chicken broth


  1. Add Cottage cheese in a food processor and blend until smooth.
  2. Preheat oven to 375 F
  3. Heat oil in a skillet. Add mushrooms and stir fry on medium heat until tender
  4. Add spinach and cook for 5 min until spinach wilts. Season with salt, black pepper, lemon juice and oregano
  5. Now add chicken , chicken broth, cottage cheese and cheddar cheese . Cook for 3-4 min with constant stirring until the cheese is melted.
  6. Add pasta and toss altogether.
  7. Spoon mixture into the baking dish coated with oil. Top with Parmesan cheese and bake for 25-30 min until lightly browned. Serve hot and ENJOY!



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