- 1 large onion, chopped
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 2 1/2 cups diced cooked chicken breast meat
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 3/4 cup diced cooked ham
- 1/4 cup grated Parmesan cheese
- 2 egg whites
- 1/2 teaspoon dried basil
- 1/8 teaspoon pepper
- 1 dash ground nutmeg
- 12 uncooked manicotti shells
- SAUCE:
- 3/4 cup all-purpose flour
- 3 cups reduced-sodium chicken broth
- 1 cup fat-free milk
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- dash cayenne pepper
- 1/4 cup grated Parmesan cheese
- In a small skillet, saute onion and garlic in oil until tender. In a large bowl, combine the onion mixture, chicken, spinach, ham, Parmesan 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. 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 Parmesan cheese to remaining sauce.
- Spread 1 cup sauce into a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375 degrees F for 35-40 minutes or until bubbly and heated through.