Ingredients:
8 oz manicotti shells, uncooked
10 oz frozen chopped spinach - thawed and, drained
16 oz part-skim ricotta cheese
1 cup grated parmesan cheese - divided
1/2 cup egg substitute
2 1/2 cup diced cooked chicken breast
1 tbsp basil
3/4 tsp pepper
3 cup low-sodium tomato sauce or- spaghet, ti sauce
Instructions:
Prepare manicotti according to package directions; while pasta is
cooking, squeeze all the water out of the spinach. When pasta is
done, drain and set aside. Preheat oven to 350 degrees F.
Mix together ricotta cheese, 1/2 cup Parmesan cheese and egg
substitute. Stir in remaining ingredients except tomato sauce. Spoon
the cheese mixture into the manicotti shells and lay in a 9 x 13-inch
pan and a 9 x 9-inch pan, or a pan large enough to hold all stuffed
manicotti. Cover with tomato sauce and sprinkle with the remaining
1/2 cup Parmesan cheese. Cover and bake 20 minutes. Remove cover and
bake an additional 15 minutes, until cheese is golden brown.
Serves 6 to 8
Each serving provides: 344 Calories; 34 g Protein; 24.3 g
Carbohydrates; 12.9 g Fat; 68.3 mg Cholesterol; 492 mg Sodium.
Calories from Fat: 27%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 6
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
"The key to everything is patience. You get the chicken by hatching the egg - not by smashing it." - Arnold Glasow
Pesto Chicken Manicotti Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
