Pesto Chicken Manicotti
* exported from bigoven * 
 
 
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 fat;
68.3 mg  cholesterol; 492 mg sodium. calories from fat: 27%
 
copyright national pasta association (http://www.ilovepasta.org) 
(reprinted with 
permission) 
 
-- 
(ID: 5120) Mirror: rec.food.recipes: Mon, Nov 8, 2004


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