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Spinach Chicken Manicotti

 Spinach Chicken Manicotti
Pepper and nutmeg spice up the rich sauce in this hearty pasta dish from Amy Luce of Mansfield, Texas. “I made this for my husband on our first Valentine’s Day when we were dating,” she says. “It was a big success.”
6 ServingsPrep: 1 hour Bake: 35 min.

Ingredients

  • 1 large onion, chopped
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • 2-1/2 cups diced cooked chicken breast
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 3/4 cup diced fully cooked lean ham
  • 1/4 cup grated Parmesan cheese
  • 2 egg whites
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon pepper
  • Dash ground nutmeg
  • 12 uncooked manicotti shells
  • SAUCE:
  • 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

Directions

  • In a small skillet, saute onion in oil until tender. Add garlic, cook

2 of 2

Spinach Chicken Manicotti (continued)

Directions (continued)

  • 1 minute longer. In a large bowl, combine the onion mixture,
  • chicken, spinach, ham, 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;
  • gradually 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 cheese to remaining
  • sauce.
  • Spread 1 cup sauce into a 13-in. x 9-in. baking dish coated with
  • cooking spray. Drain shells; stuff with chicken mixture. Arrange
  • over sauce. Drizzle with remaining sauce. Cover and bake at 375°
  • for 35-40 minutes or until bubbly and heated through. Yield: 6
  • servings.
Nutritional Facts: 2 manicotti equals 372 calories, 7 g fat (2 g saturated fat), 58 mg cholesterol, 866 mg sodium, 43 g carbohydrate, 3 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable, 1/2 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.