Spinach & Chicken Manicotti
1 small chicken, baked or boiled; meat removed from bones
1 8-ounce box Manicotti pasta
3 Tablespoons extra virgin olive oil
3 garlic cloves, minced
1 6-ounce bag fresh spinach, chopped
1 15-ounce container low-fat ricotta cheese
1/3 cup fresh basil leaves, chopped
1 24-ounce jar pasta sauce
1/2 cup Parmesan cheese, grated
Preheat oven to 350 degrees.
Cook Manicotti for 8 minutes; drain and set aside.
Chop chicken into small cubes. Set aside.
Heat oil in a large skillet over medium heat. Add garlic. Stir frequently for 4 minutes. Stir in spinach and chicken. Continue cooking for 5 minutes then set aside.
In a medium bowl, beat eggs lightly. Stir in ricotta and basil. Stir in chicken and spinach mixture.
Spray a 13x9-inch baking dish with olive oil cooking spray. Spread 3/4 cup pasta sauce in bottom of dish.
Using an iced teaspoon, fill Manicotti with prepared chicken and cheese mixture. Place in prepared dish.
Pour remaining sauce over filled Manicotti. Sprinkle with Parmesan cheese. Cover with foil. Bake 30 minutes.
Uncover. Continue baking 8 minutes.
Serves 6 people.
Good with a tossed green salad and dark crusty bread.