Best 2 Three Cheese Chicken Penne Florentine Recipes

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Indulge in the culinary symphony of Three-Cheese Chicken Penne Florentine, a dish that tantalizes taste buds with its creamy, cheesy, and herbaceous flavors. Savor succulent chicken nestled amidst tender penne pasta, enveloped in a velvety sauce enriched with a trio of delectable cheeses: Parmesan, mozzarella, and cream cheese. The dish is further elevated by the addition of vibrant spinach, sun-dried tomatoes, and a hint of garlic, creating a symphony of textures and flavors. Whether you're a seasoned chef or a novice home cook, this recipe promises an unforgettable dining experience. In addition to the main recipe, this article also offers variations to cater to different dietary preferences, including a vegetarian version that replaces chicken with tofu, a gluten-free version using quinoa pasta, and a low-carb version featuring zucchini noodles. With these options, everyone can savor the delightful flavors of Three-Cheese Chicken Penne Florentine, tailored to their dietary needs.

Let's cook with our recipes!

THREE-CHEESE CHICKEN PENNE FLORENTINE



Three-Cheese Chicken Penne Florentine image

Make and share this Three-Cheese Chicken Penne Florentine recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

1 teaspoon olive oil
cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon fresh ground black pepper
1 (16 ounce) carton 2% fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded shredded cooked boneless skinless chicken breasts
1 cup shredded reduced-fat sharp cheddar cheese, divided
1/2 cup grated fresh parmesan cheese, divided
1/2 cup 2% low-fat milk
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Steps:

  • Preheat oven to 425°.
  • Heat olive oil in a large nonstick 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 3 minutes or just until spinach wilts.
  • Place cottage cheese in a food processor and process until very smooth.
  • Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
  • Place mixture into a 2-quart baking dish coated with cooking spray.
  • Top with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese.
  • Bake for 25 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 281.2, Fat 7, SaturatedFat 3, Cholesterol 45.1, Sodium 413.3, Carbohydrate 27.2, Fiber 4.7, Sugar 5.2, Protein 27.3

THREE-CHEESE CHICKEN PENNE FLORENTINE



THREE-CHEESE CHICKEN PENNE FLORENTINE image

Categories     Pasta

Number Of Ingredients 15

1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Steps:

  • Preheat oven to 425°. Heat olive oil in a large nonstick 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 3 minutes or just until spinach wilts. Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, 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 remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly. Yield: 8 servings (serving size: about 1 cup) NUTRITION PER SERVING CALORIES 345(25% from fat); FAT 9.7g (sat 5.1g,mono 3.1g,poly 1g); PROTEIN 31.7g; CHOLESTEROL 56mg; CALCIUM 275mg; SODIUM 532mg; FIBER 2.1g; IRON 2mg; CARBOHYDRATE 32.9g

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
  • Don't be afraid to experiment. There are many different ways to make chicken penne Florentine, so feel free to adjust the recipe to your own taste.
  • Cook the chicken thoroughly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Don't overcook the pasta. Pasta should be cooked al dente, or slightly firm to the bite.
  • Make sure the sauce is creamy and flavorful. The sauce is the key to this dish, so make sure it's rich and flavorful.
  • Serve immediately. Chicken penne Florentine is best served immediately, while the pasta is still hot and the sauce is creamy.

Conclusion:

Chicken penne Florentine is a delicious and easy-to-make dish that's perfect for a weeknight meal. With its creamy sauce, tender chicken, and flavorful vegetables, it's a dish that the whole family will enjoy. So next time you're looking for a quick and easy meal, give chicken penne Florentine a try!

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