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Chicken Mexican Manicotti

TOTAL TIME: Prep: 25 min. Bake: 25 min. YIELD: 2 servings.
A creative spin on traditional manicotti, this dish is packed with authentic Mexican taste that will leave you wanting seconds. —Larry Phillips, Shreveport, Louisiana

Ingredients

  • 4 uncooked manicotti shells
  • 1 cup cubed cooked chicken breast
  • 1 cup salsa, divided
  • 1/2 cup reduced-fat ricotta cheese
  • 2 tablespoons sliced ripe olives
  • 4 teaspoons minced fresh parsley
  • 1 tablespoon diced pimientos
  • 1 green onion, thinly sliced
  • 1 small garlic clove, minced
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/3 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend

Directions

  • 1. Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture.
  • 2. Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and remaining salsa.
  • 3. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake 5-10 minutes longer or until cheese is melted and filling is heated through.

Nutrition Facts

2 each: 390 calories, 10g fat (4g saturated fat), 81mg cholesterol, 783mg sodium, 38g carbohydrate (9g sugars, 2g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 1 vegetable.

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