Chicken-and-Spinach Manicotti



6 servings (serving size: 2 manicotti with sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 460
Caloriesfromfat 26 %
Fat 13.2 g
Satfat 5.5 g
Monofat 4.4 g
Polyfat 1.9 g
Protein 39.7 g
Carbohydrate 43.8 g
Fiber 3.2 g
Cholesterol 83 mg
Iron 4.2 mg
Sodium 998 mg
Calcium 356 mg


1 teaspoon olive oil
1 cup finely chopped onion
1 large garlic clove, minced
2 1/2 cups finely chopped cooked chicken
3/4 cup finely chopped smoked ham (about 1/4 pound)
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
2 large egg whites
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
3 cups Chicken Stock
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup all-purpose flour
1 cup 2% reduced-fat milk
1/2 cup (2 ounces) grated fresh Parmesan cheese
12 cooked manicotti
Cooking spray


Preheat oven to 375°.

To prepare filling, heat oil in a medium nonstick skillet over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 30 seconds. Combine onion mixture, chicken, and next 7 ingredients (chicken through spinach) in a medium bowl.

To prepare sauce, combine Chicken Stock and the next 4 ingredients (stock through ground red pepper) in a medium saucepan; bring to a boil. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended. Add to pan; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Stir 1 cup sauce into chicken mixture in bowl. Add 1/2 cup cheese to sauce in pan, stirring well until mixture is smooth.

Spoon chicken mixture into cooked manicotti (about 1/3 cup per manicotti). Arrange stuffed manicotti in a 13 x 9-inch baking dish coated with cooking spray. Pour cheese sauce over manicotti. Bake at 375° for 45 minutes or until browned and bubbly.

September 1999
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