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-> [Chicken, Herbs & Spices, Pastas & Noodles, Pesto, Poultry] -> [Pesto chicken manicotti Recipe] |
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Pesto chicken manicotti
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| Artist: |
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| Categories: |
Chicken, Herbs & Spices, Pastas & Noodles, Pesto, Poultry |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 8
| oz | Manicotti Shells, uncooked | | 10
| oz | Frozen chopped spinach | | | -- thawed and drained | | 16
| oz | Part-skim ricotta cheese | | 1
| cup | Grated Parmesan cheese | | | -- divided | | 1/2
| cup | Egg substitute | | 2 1/2
| cup | Diced cooked chicken breast | | 1
| tbsp | Basil | | 3/4
| tsp | Pepper | | 3
| cup | Low-sodium tomato sauce | | | -OR- spaghetti sauce |
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Procedures:
| 1 | Prepare manicotti according to package directions; while pasta is cooking, squeeze all the water out of the spinach. | | 2 | When pasta is done, drain and set aside. | | 3 | Preheat oven to 350 °F. | | 4 | mix together ricotta cheese, ?cup parmesan cheese and egg substitute. | | 5 | Stir in remaining ingredients except tomato sauce. | | 6 | Spoon the cheese mixture into the manicotti shells and lay in a 9 x 13-inch pan and a 9 x 9-inch pan, or a pan large enough to hold all stuffed manicotti. | | 7 | Cover with tomato sauce and sprinkle with the remaining ?cup parmesan cheese. | | 8 | Cover and bake 20 minutes. | | 9 | Remove cover and bake an additional 15 minutes, until cheese is golden brown. | | 10 | serves 6 to 8 | | 11 | each serving provides: 344 calories; 34 g protein; 24.3 g carbohydrates; 12.9 g fat; 68.3 mg cholesterol; 492 mg sodium. | | 12 | Calories from fat: 27% |
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