Start by bringing a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the thinly sliced mushrooms, chopped sweet onion, and chopped red bell pepper. Sauté for about 5-7 minutes, or until the vegetables are tender and the onions are translucent.
Stir in the chopped fresh spinach and cook for an additional 2-3 minutes until wilted. Add the chopped fresh oregano and freshly ground black pepper, mixing well to combine the flavors.
In a mixing bowl, combine the nonfat cottage cheese, reduced-fat milk, and condensed cream of mushroom soup. Stir until smooth and well blended.
In a large baking dish, combine the cooked penne, sautéed vegetables, shredded chicken breast, and half of the shredded cheddar cheese. Pour the cheese mixture over the pasta and toss until everything is evenly coated.
Sprinkle the remaining shredded cheddar cheese and half of the grated Parmesan cheese on top of the mixture. This will create a deliciously cheesy crust as it bakes.
Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 25-30 minutes, or until the dish is hot and bubbly, and the cheese is melted and golden brown.
