Manicotti: Chicken Ham Spinach

Ingredients

  • 1 large onion
  • 2 cloves garlic, minced
  • 1-2 Tbls. olive oil
  • 2-1/2 c. diced cooked chicken breast
  • 3/4 c. diced fully cooked lean ham
  • 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry (use a ricer to drain)
  • 1/4 c. grated Parmesan cheese
  • 2 egg whites
  • 1/2 t. dried basil
  • 1/8 t. pepper
  • dash of nutmeg
  • 1 box manicotti shells

Sauce

  • 3/4 c. unbleached all-purpose white flour
  • 3 c. chicken stock
  • 1/2 c. milk
  • 1/2 c. heavy cream
  • 1/4 t. salt
  • 1/8 t. ground nutmeg
  • 1/4 t. garlic powder
  • 1/8 t. pepper
  • dash of cayenne pepper
  • 1/2 c. fresh parmesan cheese grated

Instructions

In a small skillet, sauté onion and garlic in oil until tender.

In a large bowl, combine the onion mixture with chicken, ham, spinach, 1/4 c. parmesan cheese, egg whites, basil, pepper and nutmeg; set aside.

Cook manicotti shells according to package directions, but only semi-cook (about 6 minutes). When done, drain and rinse in warm water; set aside to cool a bit while making the sauce.

For sauce, combine flour and stock in a large saucepan and mix with a whisk until smooth. Stir in the milk, heavy cream salt, nutmeg, pepper, garlic powder and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in Parmesan cheese until blended into the sauce.

Spread 1 cup sauce into a 9 x 13-inch baking dish coated with non-stick cooking spray.

Stuff each shell with chicken mixture. Arrange over sauce. Drizzle with remaining sauce.

Cover and bake 375 degrees for 40-50 minutes; uncover and continue to bake an additional 10 minutes until bubbly and heated through.

NOTE: Can also mix Parmesan and Gruyere or substitute all Gruyere cheese for added flavor. Serves 6