Spinach Chicken Manicotti
TOTAL TIME: Prep: 1 hour Bake: 35 min.
YIELD: 6 servings.
Pepper and nutmeg spice up the rich sauce in this hearty chicken and spinach manicotti. 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
Ingredients
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1 large onion, chopped
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1 teaspoon olive oil
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1 garlic clove, minced
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2-1/2 cups diced cooked chicken breast
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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3/4 cup diced fully cooked lean ham
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1/4 cup grated Parmesan cheese
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2 egg whites
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1/2 teaspoon dried basil
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1/8 teaspoon pepper
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Dash ground nutmeg
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12 uncooked manicotti shells
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SAUCE:
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3/4 cup all-purpose flour
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3 cups reduced-sodium chicken broth
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1 cup fat-free milk
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1/4 teaspoon salt
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1/8 teaspoon ground nutmeg
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1/8 teaspoon pepper
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Dash cayenne pepper
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1/4 cup grated Parmesan cheese
Directions
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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.
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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.
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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.
Nutrition 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.
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