Mexican-Style Chicken Manicotti
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 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
Ingredients
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4 uncooked manicotti shells
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1 cup cubed cooked chicken breast
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1 cup salsa, divided
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1/2 cup reduced-fat ricotta cheese
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2 tablespoons sliced ripe olives
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4 teaspoons minced fresh parsley
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1 tablespoon diced pimientos
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1 green onion, thinly sliced
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1 small garlic clove, minced
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1/4 to 1/2 teaspoon hot pepper sauce
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1/3 cup shredded Monterey Jack cheese
Directions
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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.
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2.
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 cup salsa.
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3.
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.
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