CHICKEN SPINACH MANICOTTI

Chicken Spinach Manicotti image

This saucy pasta recipe is so easy and convenient; it's perfect for any busy weeknight. If you use your own precooked chicken, you'll need about a cup, diced. -Melissa Holmquist of Pensacola, Florida

Provided by Taste of Home

Categories Dinner

Time 1h15m

Yield 3 servings.

Number Of Ingredients 13

Ingredients

1 package (10 ounces) frozen chopped spinach, thawed, divided
6 ounces frozen diced cooked chicken breast, thawed
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup whole milk
3 cans (8 ounces each) tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon brown sugar
6 uncooked manicotti shells
1 cup shredded Monterey Jack cheese

Steps:

Divide spinach in half; refrigerate one portion for another use. In a sieve or colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, basil, oregano, garlic powder and brown sugar; cook over medium heat for 3-4 minutes or until heated through. , Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell. Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. , Cover and bake at 350° for 40-45 minutes or until manicotti shells are tender. Uncover; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 554 calories, Fat 27g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 1862mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 5g fiber), Protein 34g protein.