* Exported from BigOven *

Pesto Chicken Manicotti

Recipe By :
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Poultry Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
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

Prepare manicotti according to package directions; while pasta is
cooking, squeeze all the water out of the spinach. When pasta is done,
drain and set aside. Preheat oven to 350 degrees F. Mix together
ricotta cheese, 1/2 cup Parmesan cheese and egg substitute. Stir in
remaining ingredients except tomato sauce. 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. Cover with
tomato sauce and sprinkle with the remaining 1/2 cup Parmesan cheese.
Cover and bake 20 minutes. Remove cover and bake an additional 15
minutes, until cheese is golden brown.

Serves 6 to 8
Each serving provides: 344 Calories; 34 g Protein; 24.3 g Carbohydrates;
12.9 g Fat;
68.3 mg Cholesterol; 492 mg Sodium. Calories from Fat: 27%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with
permission)

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