Chicken-Vegetable Manicotti With Spinach Sauce

I really love the filling for this manicotti recipe. Packed with veggies and flavor, Yum! This recipe is great to use up leftover chicken. From 1001 Low-Fat Recipes.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 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

Directions

1. For Spinach Sauce:
2. 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.
3. Stir spinach and remaining ingredients into sauce. Cook, uncovered, over med heat until spinach is cooked, 5 to 7 minutes.
4. For Manicotti:
5. Spray large skillet with cooking spray; heat over med heat until hot. Saute onion and garlic until tender, about 3 minutes. Add remaining vetetables; saute until tender, 5 to 8 minutets. Stir in herbs and cook 2 minutes more. Stir in chicken, cheese, salt, and pepper.
6. Spoon about 3 tablespoons chicken-veggie mix into each manicotti; arrange in baking pan. Spoon Spinach Sauce over manicotti. Bake at 350 degrees, loosely covered with aluminum foil, until manicotti are hot through and sauce is bubbly, 35 to 40 minutes.