“Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.”
Ingredients
- 4 (3 ounce) boneless, skinless chicken breasts, pre-cooked, cut into cubes (rotisserie chicken works too)
- 1/2 box frozen spinach, thawed & squeezed to remove access liquid
- 2 large garlic cloves, minced
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons flour
- 1 tablespoon fresly squeezed lemon juice
- 1 1/2 cups chicken broth, fat-free
- Pinch nutmeg
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 cup low-fat cottage cheese, blended to make smooth consistency
- 2/3 cup fresh Parmesan cheese, grated (use small holes on grater)
- 1/2 pound whole grain pasta (such as farfalla, penne, or spirals)
Directions
Preheat oven to 375 degrees F.
Mist a 9 x 11 baking dish with oil. Cook pasta according to package directions. In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened. Add lemon juice, nutmeg, oregano & pepper. Bring to simmer.
Remove from heat and add blended cottage cheese, spinach, chicken, Parmesan cheese & pasta. Stir to combine. Place in casserole dish. Bake for 30 minutes or until golden & bubbly.
Nutrition
Yields: 6 Servings | Serving Size: 1 1/2 Cups | Calories: 315 | Total Fat: 9 g | Saturated Fat: 3g | Trans Fat: 0g | Carbohydrates: 33 g | Dietary Fiber: 2 g | Sodium: 396 mg | Cholesterol: 56mg | Sugars: 0 g | Protein: 26 g
| SmartPoints: 7 |
