Spinach Chicken Manicotti Recipe

3 2 4
Spinach Chicken Manicotti Recipe
Spinach Chicken Manicotti Recipe photo by Taste of Home
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Spinach Chicken Manicotti Recipe

Read Reviews
3 2 4
Publisher Photo
Pepper and nutmeg spice up the rich sauce in this hearty pasta dish. I made this for my boyfriend on our first Valentine’s Day. It was a big success—now we're married! —Amy Luce, Dallas, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 1 hour Bake: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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 13x9-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.
Originally published as Spinach Chicken Manicotti in Taste of Home August/September 2005, p52

Nutritional Facts

2 each: 372 calories, 7g fat (2g saturated fat), 58mg cholesterol, 866mg sodium, 43g carbohydrate (6g sugars, 3g fiber), 35g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable, 1/2 fat.

  • 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
  1. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, egg whites, basil, pepper and nutmeg; set aside.
  2. 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.
  3. Spread 1 cup sauce into a 13x9-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.
Originally published as Spinach Chicken Manicotti in Taste of Home August/September 2005, p52

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MY REVIEW
KCLinda User ID: 7183776 54553
Reviewed Mar. 18, 2013

"Very blah. Can't believe the rave reviews on this one."

MY REVIEW
lucybluz24 User ID: 5995852 139625
Reviewed May. 18, 2011

"We loved it. Have made it several times"

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