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Pesto Chicken Manicotti

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Ingredients

Adjust Servings:
1 cup parmesan cheese, grated
16 ounces part-skim ricotta cheese
1/2 cup egg substitute
3/4 teaspoon pepper
1 tablespoon basil
2 1/2 cups chicken breasts, cooked, diced
3 cups tomato sauce
10 ounces frozen spinach, chopped
8 ounces manicotti, uncooked

Nutritional information

297.8
Calories
88 g
Calories From Fat
9.8 g
Total Fat
5.5 g
Saturated Fat
29.8 mg
Cholesterol
805.9 mg
Sodium
33.6 g
Carbs
3.6 g
Dietary Fiber
5.2 g
Sugars
20 g
Protein
247g
Serving Size

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Pesto Chicken Manicotti

Features:
    Cuisine:

    I made this for my boyfriend's birthday, and now he asks for it all of the time!

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Pesto Chicken Manicotti, I made this for my boyfriend’s birthday, and now he asks for it all of the time!, I made this for my boyfriend’s birthday, and now he asks for it all of the time!


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    Steps

    1
    Done

    Prepare Manicotti as Directed and Squeeze Water Out of Spinach.

    2
    Done

    When Pasta Is Done, Drain and Set Aside.

    3
    Done

    Preheat Oven to 350f.

    4
    Done

    Mix Together Ricotta, 1/2 Cup Parm, and Egg Substitute.

    5
    Done

    Stir in Remaining Ingredients, Except Tomato Sauce.

    6
    Done

    Spoon Cheese Mixture Into Shells and Lay Into a Pan.

    7
    Done

    Cover With Tomato Sauce and Sprinkle Remaining 1/2 Cup Parm.

    8
    Done

    Cover and Bake 20 Minute.

    9
    Done

    Remove Cover and Bake Add. 15 Minute.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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