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Mexican-Style Chicken Manicotti

Name: Mexican-Style Chicken Manicotti
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings.
Cuisine: North America, Mexican
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 Monterey Jack cheese

5 reviews

Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 25 min.

Makes

2 servings

Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun Country. —Larry Phillips, Shreveport, Louisiana

Mexican-Style Chicken Manicotti Recipe photo by Taste of Home

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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 Monterey Jack cheese

Directions

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.
Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and the remaining 1/2 cyoo salsa.
Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake until cheese is melted and filling is heated through, 5-10 minutes longer.

Nutrition Facts

2 shells: 352 calories, 10g fat (4g saturated fat), 71mg cholesterol, 708mg sodium, 34g carbohydrate (6g sugars, 2g fiber), 30g protein. Diabetic exchanges: 4 lean meat, 2 starch.

Mexican-Style Chicken Manicotti

Total Time

Makes

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Ingredients

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