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Ingredientes
- THREE CHEESE CHICKEN FLORENTINE
- 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
- ¼ 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
- ½ cup (2 ounces) grated fresh Parmesan cheese, divided
- ½ cup 2% reduced-fat milk
- 1 (10¾-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
View Full Recipe at Citron Limette
