Made 3-Cheese Chicken Penne Florentine

First word of advice on this one - prepare ingredients before hand.  Cook your chicken, pasta and cut up all your veggies and you will be in a much better place as you follow the directions.  Cooking Light said this was "quick & easy"…I disagree on the "quick".  Tastes great though!!

1 tsp. olive oil
Cooking spray
3 c. thinly sliced mushrooms
1 c. chopped onion
1 c. chopped red bell pepper
3 c. chopped fresh spinach
1 tbsp. chopped fresh oregano (I used ground as fresh can be too strong)
1/4 tsp. freshly ground black pepper
1 (16 oz.) carton 2% low-fat cottage cheese
4 c. hot cooked penne (about 8 oz. uncooked)
2 c. shredded roasted skinless, boneless chicken breast
1 c. (4 oz.) shredded reduced-fat sharp Cheddar cheese, divided
1/2 c. (2 oz.) grated fresh Parmesan cheese, divided
1/2 c. 2% reduced-fat milk
1 can reduced-fat cream of chicken soup

Preheat oven to 425 degrees.

Heat oil in a large nonstick skillet over medium-high heat.  Add mushrooms, onion and bell pepper, saute 4 minutes or until tender.  Add spinach, oregano and black pepper; saute 3 minutes or just until spinach wilts.

Place cottage cheese in afood processor, process until very smooth.  Combine spinach mixture, cottage cheese, cooked pasta, chicken, 3/4 cup Cheddar cheese, 1/4 cup Parmesan cheese, milk and soup in a large bowl.

Spoon mixture into a 2-quart baking dish coated with cooking spray.  Sprinkle with remaining 1/4 cup Cheddar cheese and 1/4 cup Parmesan cheese.  Bake at 425 degrees for 25 minutes or until lightly browned and bubbly.  Makes 8 servings.

What I would do next time:

Prepare chicken and pasta prior to sautéing the vegetables

For the 2 cups of shredded chicken, I would purchase a Rotisserie Chicken and make another meal that same week with the rest of the bird.

Try fresh oregano

Cut the cream of chicken soup in 1/2