GREEK STUFFED MANICOTTI

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Greek Stuffed Manicotti image

Manicotti in lemon yogurt sauce stuffed with sun-dried tomatoes, feta, chicken, kalamata olives and spinach.

Provided by Jamilahs_Kitchen

Categories     One Dish Meal

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 19

14 manicotti
1 1/2 cups cooked chicken breasts, and chopped
1 cup fresh Baby Spinach, chopped
10 sun-dried tomatoes packed in oil, chopped small
1/2 cup feta, crumbled
10 kalamata olives, pitted and minced
1/3 cup Italian parsley, minced
2 tablespoons olive oil
1/2 teaspoon black pepper
1 -2 garlic clove, pressed
1 lemon, juice of
2 teaspoons lemon zest (or more)
1 cup nonfat plain yogurt
1/3 cup heavy cream
1/2 cup chicken stock
salt
top with more feta or mozzarella cheese
1 dash italian seasoning (optional)
garnish with remaining parsley

Steps:

  • Cook manicotti noodles as per directions, but just undercooked so they are easy to handle and won't split easy upon stuffing.
  • Mix together chicken, spinach, sun-dried tomatoes, Feta cheese, half of the Italian parsley, olive oil, Italian seasoning, black pepper and garlic. Add salt if desired.
  • Stuff filling into noodles with small spoon so they don't break and they fill completely.
  • Sauce:.
  • Mix together yogurt, heavy cream, chicken stock. Pour into saucepan and allow to simmer and reduce down. Add lemon juice, lemon zest and salt. Remove from heat.
  • Place some sauce on the bottom of baking dish.
  • Line dish with stuffed noodles and pour remaining sauce over.
  • Sprinkle with Feta or mozzarella cheese.
  • Garnish with remaining parsley.
  • Bake at 350°F for 25 minutes until bubbling.

Nutrition Facts : Calories 242.3, Fat 16.6, SaturatedFat 6.6, Cholesterol 60, Sodium 312.8, Carbohydrate 7.8, Fiber 0.9, Sugar 4.2, Protein 16

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