postheadericon Spinach Chicken Manicotti Recipe


1 large onion, chopped
1 garlic clove, minced
1 teaspoon olive oil
2 1/2 cups diced cooked chicken breast meat
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup diced cooked ham
1/4 cup grated Parmesan cheese
2 egg whites
1/2 teaspoon dried basil
1/8 teaspoon pepper
1 dash ground nutmeg
12 uncooked manicotti shells
3/4 cup all-purpose flour
3 cups reduced-sodium chicken broth
1 cup fat-free milk
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
dash cayenne pepper
1/4 cup grated Parmesan cheese


In a small skillet, saute onion and garlic in oil until tender. In a large bowl, combine the onion mixture, chicken, spinach, ham, Parmesan cheese, egg whites, basil, pepper and nutmeg; set aside.

Cook manicotti shells according to package directions. Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth. Stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Spoon 1 cup into chicken mixture. Add Parmesan cheese to remaining sauce.

Spread 1 cup sauce into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375 degrees F for 35-40 minutes or until bubbly and heated through.

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