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Spinach Chicken Manicotti

By: Amy Luce

"Pepper and nutmeg spice up the rich sauce in this hearty pasta dish from Amy Luce of Mansfield, Texas. I made this for my husband on our first Valentines Day when we were dating, she says. It was a big success."

Rate/Review | Read Reviews (6)

Prep Time:
1 Hr

Cook Time:
35 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 large onion, chopped
1 garlic clove, minced
1 teaspoon olive oil
2 1/2 cups diced cooked chicken breast meat
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup diced cooked ham
1/4 cup grated Parmesan cheese
2 egg whites
1/2 teaspoon dried basil
1/8 teaspoon pepper
1 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 and garlic in oil until tender. In a large bowl, combine the onion mixture, chicken, spinach, ham, Parmesan 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. 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 Parmesan cheese to remaining sauce.
Spread 1 cup sauce into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375 degrees F for 35-40 minutes or until bubbly and heated through.

Footnotes

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