Ingredients
1 large onion, chopped1 teaspoon olive oil1 garlic clove, minced2-1/2 cups diced cooked chicken breast1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry3/4 cup diced fully cooked lean ham1/4 cup grated Parmesan cheese2 egg whites1/2 teaspoon dried basil1/8 teaspoon pepperDash ground nutmeg12 uncooked manicotti shellsSAUCE:3/4 cup all-purpose flour3 cups reduced-sodium chicken broth1 cup fat-free milk1/4 teaspoon salt1/8 teaspoon ground nutmeg1/8 teaspoon pepperDash cayenne pepper1/4 cup grated Parmesan cheese
Preparation
In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, egg whites, basil, pepper and nutmeg; set aside.
Cook manicotti shells according to package directions. Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Spoon 1 cup into chicken mixture. Add cheese to remaining sauce.
Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375° for 35-40 minutes or until bubbly and heated through.
