| Recipe: |
1 clove garlic, minced
1/2 cup finely chopped onions
3 boneless, skinless chicken breast halves, cut into small pieces
1 cup each grated carrots, grated zucchini, and finely chopped mushrooms
3 tbsp minced, fresh basil, or 1-1/2 tsp dried
1 tbsp minced, fresh oregano or 1 tsp dried
1/4 tsp black pepper
4 ounces light cream cheese, cut into cubes
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
12 manicotti shells, uncooked
3 cups of your favorite low-fat, tomato-based pasta sauce
1/2 cup shredded, part-skim mozzarella cheese (2 ounces)
Chopped, fresh parsley for garnish (optional)
To make filling:
Spray a large, non-stick skillet with non-stick spray. Add garlic and onions. Cook and stir over medium heat until softened, about 2 minutes. Be careful not to burn them.
Add chicken, increase heat to medium-high, and cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook for 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and Parmesan cheeses. Transfer filling to a large bowl and refrigerate for 20 minutes.
While filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well.
Using a teaspoon, stuff shells equally with filling. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella.
Cover with foil and bake at 350 degrees F. for 40 minutes. Let cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Yield: 6 servings
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