I keep thinking sometime last fall was when my "a-ha!" moment came about mushrooms. But the more I think about it, it may have been over the summer -- or at least the thought that I could actually like mushrooms occurred to me. We were out to dinner at a winery-owned restaurant down in Cincinnati one weekend, and I was having a hard time deciding what to order. That is until they listed out the specials; one of which included a rather delicious sounding smothered and covered Florentine ravioli dish. I knew there were mushrooms in the dish but I figured they'd either be so small I wouldn't notice, or big enough I could pick them out.
Lucky for me they were so small and mixed in that I totally forgot they were there. Not to mention I was far too busy trying to eat as much of that fabulous ravioli as possible, as there would be no doggie-bags since we were out of town. There had to be something wrong with me, obviously, because I just couldn't get enough of something full of spinach and mushrooms. I blame the sauce, and the cheese. They get me every time.
Needless to say, when I ran across a recipe for a cheesy chicken Florentine, I jumped at the chance to try it, hoping it would taste oh-so-close to that dish I had months ago.
Three-Cheese Chicken Florentine
8 ounces penne (or other medium-sized pasta)
2 (4 ounce) boneless, skinless chicken breasts, diced
1 teaspoon olive oil
8 ounces thinly sliced mushrooms
1 cup diced onion
3 cups chopped fresh baby spinach
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1 (16 ounce) carton 2% low-fat cottage cheese
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) grated Parmesan cheese, divided
1/2 cup 1% milk
1 (10.75 ounce) can reduced-sodium, reduced-fat cream of chicken soup
Preheat oven to 425 degrees F. Coat a 2-quart baking dish with cooking spray; set aside.
Bring a large pot of water to boil over high heat. Cook pasta according to package directions; drain.
In a large non-stick skillet, warm olive oil over medium-high heat. Cook chicken until no longer pink, and the juices run clear, about 8 minutes. Remove and set aside. Add mushrooms and onion to skillet, sautéing 4 minutes or until tender. Add spinach, oregano, and black pepper and sauté 3 minutes or just until spinach starts to wilt.
Place cottage cheese in a food processor; process until very smooth. In a large bowl, toss the spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup. Pour mixture into the baking dish and 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. Let sit for 10 minutes before serving.
Well, while this dish was good, it definitely didn't live up to my expectations. It was creamy and noodle-y and full of spinach, but there was just that one certain thing missing which I just can't put my finger on. Maybe more cheese?
|Amount per serving|
|Calories 322||Calories from fat 108|
|% Daily Value|
|Total Fat 12.0g||18%|
|Saturated Fat 5.9g||30%|
|Total Carbs 25.2g||8%|
|Dietary Fiber 1.2g||5%|
|Vitamin A 30%||Vitamin C 8%|
|Calcium 26%||Iron 12%|