Spinach Chicken Manicotti
This nontraditional manicotti is packed with iron-rich spinach, tender chicken and just a hint of blue cheese for an added flavor bonus. Large shell pasta can be used in place of manicotti for a different shape.
Makes 4 servings
|8||uncooked manicotti shells|
|1/2||teaspoon black pepper, divided|
|12||ounces boneless skinless chicken breasts|
|1||package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|1||container (16 ounces) fat-free cottage cheese|
|1/2||cup (2 ounces) crumbled blue cheese|
|4||cloves garlic, minced|
|1||can (14-1/2 ounces) no-salt-added spaghetti sauce, divided|
- Cook pasta according to package directions, omitting salt. Drain; set aside.
- Meanwhile, fill medium saucepan with water. Add salt and 1/4 teaspoon pepper. Bring to a boil over high heat; add chicken. Reduce heat to medium; simmer, covered, about 30 minutes or until chicken is tender and no longer pink in center. Remove chicken from saucepan. Cool slightly; shred.
- Preheat oven to 350°F. Spray 11X7-inch baking pan with nonstick cooking spray; set aside. Combine spinach, cottage cheese, blue cheese, garlic, remaining 1/4 teaspoon pepper and chicken in large bowl. Pour half the spaghetti sauce into bottom of prepared pan. Fill manicotti with chicken mixture; place in sauce in pan. Top with remaining spaghetti sauce. Bake, covered, 20 minutes or until heated through.
|Saturated Fat||4 g|
|Total Fat||13 g|
|Calories from Fat||21 %|
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