Chicken Florentine

Quick Info

Lunch, Dinner Poultry 15-30 min 4


Chicken Florentine


A lighter way to do Italian!


  • 1 1/2 c. whole grain penne
  • 1 1/2 tsp. olive oil
  • 2 garlic cloves, finely chopped
  • 9 oz. bag fresh spinach
  • 3/4 c. Daisy® Cottage Cheese
  • 1/2 tsp. dried basil
  • 1/4 tsp. black pepper
  • 1 1/2 c. diced cooked chicken breasts
  • 1 c. lower sodium pasta sauce
  • 2 Roma tomatoes, seeded and chopped
  • 3 Tbsp. finely shredded Parmesan cheese


Heat the oven to 400 degrees. Spray an 8" baking dish with nonstick spray. Fill a 5 quart saucepan two-thirds full with water; heat to boiling. Add the penne and cook according to the package directions. Drain the pasta and reserve. Return the saucepan to the stove. Heat the oil over medium heat. Cook and stir the garlic and spinach in the oil for 2 to 3 minutes, stirring occasionally, until the spinach is wilted. Remove from the heat. In a small bowl, stir together the cottage cheese, basil, and black pepper. Stir the penne, chicken, pasta sauce, tomato and cottage cheese mixture into the spinach mixture. Spoon the mixture into a casserole dish. Bake uncovered for 15 to 20 minutes or until heated through. Stir; sprinkle with the Parmesan cheese and bake 5 minutes longer or until the cheese is melted.

Remember you can use frozen spinach to cut out the cleaning and chopping process. 

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