Recipe created by Chef
Jack McDavid, Jack's Firehouse, Philadelphia, on behalf of 3-A-Day
of Dairy.
3-Cheese
Chicken Cacciatore Manicotti
Nonstick cooking spray
1 box (8 ounces) manicotti
1 teaspoon olive oil
1 cup chopped onion
1 cup plum tomatoes (approximately 2 tomatoes), chopped
1 cup chopped green pepper
2 cloves garlic, minced
3 (4-ounce) boneless, skinless chicken breasts, cooked and diced
1 1/2 cups (6 ounces) shredded reduced-fat Mozzarella cheese
1 cup part-skim Ricotta cheese
1 large egg, lightly beaten
3/4 cup freshly grated Parmesan cheese, divided use
1/2 cup fresh basil leaves, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1 jar (26 ounces) low-sodium, fat free marinara sauce
Preheat oven to 350 degrees
Fahrenheit. Spray a 13x9-inch baking pan with cooking spray;
set aside. Cook manicotti 9 minutes according to package directions;
rinse with cold water and drain.
Heat oil in a large skillet
over medium heat. Add onion, tomato, green pepper and garlic;
cook 5 minutes, stirring often, or until vegetables are softened.
In a large bowl, mix vegetables,
chicken, Mozzarella, Ricotta, egg, 1/2 cup Parmesan, basil, salt
and pepper until mixed. Using a small spoon, fill each manicotti
with about 1/2 cup mixture.
Pour 1/2 of the marinara
sauce into prepared baking pan. Arrange filled manicotti over
sauce and top with remaining sauce. Sprinkle with remaining Parmesan.
Bake, uncovered, for 30 minutes or until manicotti is heated
through and sauce is bubbling.
Makes 7 servings. Yield:
2 pieces manicotti pasta plus 2/3 cup filling, per serving.
Prep time: 20 minutes
Cook time: 45 minutes
Nutritional Facts per serving:
Calories 410; Total Fat 11 g; Saturated Fat 6 g; Cholesterol
95 mg; Sodium 770 mg; Calcium 50%; Protein 33 g; Carbohydrates
45 g; Dietary Fiber 4 g
Recipe and photograph provided
courtesy of 3-A-Day of Dairy. For more delicious dairy recipes,
visit 3aday.org.
