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. |