Chicken-Vegetable Manicotti with Spinach Sauce
For Manicotti
olive oil flavored cooking spray
1/2 cup chopped onion
3 garlic cloves, minced
2 cups chopped spinach leaves
1/2 cup choped zucchini
1/2 cup chopped summer squash
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
8 ounces cooked chicken, finely shredded
1/2 cup fat-free ricotta cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 (8 ounce) package manicotti, cooked
|
For Spinach Sauce
2 garlic cloves
1 tablespoon margarine
1/4 cup all-purpose flour
2 cups 1% low-fat milk
1 lb fresh spinach, chopped
2 teaspoons dried basil leaves
1/8 teaspoon ground nutmeg (optional)
4 dashes red pepper sauce
1/4 teaspoon salt
|
For Spinach sauce:
Saute garlic in margarine in large sauce pan 1 to 2 minutes. Stir in flour
and cook over med heat 1 to 2 minutes more. Stir in milk; heat to boiling.
Boil, stirring constantly, until thickened, 1 to 2 minutes.
Stir spinach and remaining ingredients into sauce. Cook, uncovered, over
med heat until spinach is cooked, 5 to 7 minutes.
For Manicotti:.
Spray large skillet with cooking spray; heat over med heat until hot.
Saute onion and garlic until tender, about 3 minutes. Add remaining
vegetables; saute until tender, 5 to 8 minutets. Stir in herbs and cook 2
minutes more. Stir in chicken, cheese, salt, and pepper.
Spoon about 3 tablespoons chicken-veggie mix into each manicotti; arrange
in baking pan. Spoon Spinach Sauce over manicotti.
To Freeze: Freeze in freezer safe container.
To Reheat: Bake at 350 degrees, loosely covered with aluminum foil,
until manicotti are hot through and sauce is bubbly, 35 to 40 minutes from
defrosted. 90 minutes from frozen.
|