Cheesy Chicken Shells
11
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Enjoy this rich, classic favourite with fewer calories. Trim the cooking time by using a pre-cooked chicken, available at your deli counter.
Ingredients
Uncooked jumbo shells
12 shell(s), 4 oz
Canned tomato sauce
1½ cup(s)
Egg whites
2 serving(s), lightly beaten
Part-skim ricotta cheese
1¾ cup(s)
Roasted skinless boneless chicken breast
4 oz, diced
Chopped frozen spinach
¾ cup(s), thawed and drained of excess water
Garlic powder
1 tsp(s)
Ground oregano
1 tbsp(s), or other Italian seasoning
Part-skim mozzarella cheese
¾ cup(s), shredded, shredded
Grated Parmesan cheese
1½ tbsp(s)
Instructions
1
Preheat oven to 350ºF.
2
Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.
3
Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.
4
For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.
5
To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.
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