Spinach and Chicken Manicotti
A wonderful combination of pasta, ricotta and marble cheese, tender chicken breast and leafy spinach covered with a perfect tomato sauce.
2 oz manicotti pasta
1/2 cup marble cheese
1/4 cup fat free ricotta cheese
1 cup cooked, diced chicken breast
2 tbsps garlic powder
2 tsps ground oregano
3 tbsps pepper
1 1/2 cups spaghetti sauce
2 cups spinach
Boil the manicotti pasta in water for about 6 minutes.
Meanwhile, mix together the ricotta cheese, spinach, chicken and spices to taste (add chili powder too if you like).
Drain the pasta carefully and as soon as you can handle touching them, lay out on the counter to avoid crushing and getting stuck together.
Holding the noodles with your finger blocking one end and cupping the rest, gently stuff them with the spinach mixture with a fork.
Place them in rows in a greased pan (Pam works great). Cover with spaghetti sauce.
Add 1/2 cup water to baking dish and cover with tinfoil (this will let the pasta absorb the additional moisture.)
Bake at 350 °F (175 °C) for 25 minutes and remove the cover.
Sprinkle with cheese of your choice and bake until almost all additional moisture is gone and the cheese is nice and gooey. Serve with a side of salad or steamed vegetables.
in 1 serving of Spinach and Chicken Manicotti.
, 45% carbs, 25% protein.
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