Chicken & Spinach Manicotti

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 cups shredded cooked chicken
• 6 ounces baby spinach (finely chopped)
• 8 ounces kraft shredded three cheese with a touch of philadelphia
• 10 ounces philadelphia original cooking creme or 10 ounces philadelphia savory garlic cooking creme
• 1/4 cup shredded parmesan cheese
• 2 -3 stalks green onions (finely chopped)
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon red pepper flakes
• 3 garlic cloves (omit if using the low-fat garlic cooking creme)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces manicotti (14 noodles)
• 15 ounces classico low-fat alfredo sauce (also good with regular sauce)

Recipe

• 1 preheat oven to 400°f.
• 2 combine all ingredients (top 12 items) in large mixing bowl. cook manicotti “per package directions” (i actually cook the manicotti for about a minute to a minute and a half less than what is directed for a firmer noodle – easier to stuff!). drain and rinse pasta with cool water.
• 3 spray 2 – 13 x 9 casseroles w/cooking spray and place well-stuffed manicotti in casseroles.
• 4 coat manicotti with alfredo sauce.
• 5 garnish with additional parmesan and red pepper flakes if desired.
• 6 cover casseroles with foil and bake at 400 of for 30 minutes.