Dinner: Three Cheese Chicken Florentine

Pasta and yummy cheese, both low fat and healthy.

This recipe includes superfoods such as:

Chicken Breast, Spinach

Health benefits of Three Cheese Chicken Florentine

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

16 oz 1% cottage cheese
1/2 cup ricotta, part skim
1 cup shredded cheddar cheese, low fat
1 tsp leaves oregano
1 dash black pepper
1 tsp olive oil
16 oz chicken breast, cubed
1 can cream of chicken soup
1 cup chopped onion
1 package frozen spinach
1/2 cup chopped red bell pepper
8 oz whole wheat penne pasta
1/2 cup skim milk
1/2 cup grated parmesan cheese

Instructions

1. Preheat oven to 425° F (220° C).

2. Cube and cook chicken in cooking spray over medium heat until cooked through. Remove and reserve until later.

3. Heat olive oil in pan and add the chopped pepper and onion and cook until opaque. Meanwhile cook pasta according to instructions.

4. Take ricotta and blend until super smooth in food processor.

5. Thaw spinach and squeeze water out well.

6. In large bowl combine all ingredients reserving 1/4 cup of the cheddar and 1/4 cup of the parmesan cheese.

7. Spray 10x13" pan with cooking spray and fill. Top penne mixture with remaining cheese and cover with foil.

8. Bake at 425° F for 25 minutes or until bubbly.

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