Chicken Florentine Penne Bake

Oh my gosh, ya'll!  This is so delicious and nutritious!  I didn't tell my family how healthy it was, I just slid it in as one of my fabulous new creations!  I am convinced that this will make excellent left-overs, too! I served this with fresh fruit salad and pumpernickle bread.  I had a table full of happy campers!  -Claire

• 1/2 of a large rotisserie chicken, shredded
• 6 oz. bag of fresh baby spinach
• 4 small (or 2 large) garlic cloves, minced or pressed with garlic press
• 12 oz. fresh mushrooms, sliced
• 1 Tbsp olive oil
• 3 Tbsp flour
• juice of 1 large lemon
• 2 1/2 cups no-salt added fat-free chicken broth
• 1 Tbsp nutmeg
• 1 1/2 tsp dried oregano
• 1 tsp freshly ground black pepper
• 16 oz. low fat cottage cheese, blended to make smooth consistency
• 1 1/2 cup freshly grated Parmesan cheese (PLEASE do NOT use the stuff in the cardboard green can!)
• 1 box (13.25 oz.) whole grain penne pasta

Directions:

Preheat oven to 375 degrees F.  Mist a 9" x 11" baking dish with oil (or Pam).  Cook pasta according to package directions and drain.  In the meantime, in a large frying pan or stir-fry skillet (I used stir-fry skillet), heat olive oil to medium-low and saute garlic for about 1 minute, add mushrooms and cook until juice is beginning to release, but they are still firm (maybe 5 minutes?), stirring often.  Add spinach and cook several more minutes, until spinach is wilted, stirring often.  Add flour to the edges of the pan and stir into moisture until browned and juices are absorbed.  Add chicken broth and heat on medium-high heat, simmering and stirring often, until mixture thickens up some.  Add lemon juice, nutmeg, oregano and pepper.  Bring back to a simmer.  Mix all ingredients together in a large bowl and pour in casserole dish.  Bake for 30 minutes or until golden and bubbly.