Spinach Chicken Manicotti

• 1 large onion, chopped
• 1 teaspoon olive oil
• 1 garlic clove, minced
• 2-1/2 cups diced cooked chicken breast
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3/4 cup diced fully cooked lean ham
• 1/4 cup grated Parmesan cheese
• 2 egg whites
• 1/2 teaspoon dried basil
• 1/8 teaspoon pepper
• Dash ground nutmeg
• 12 uncooked manicotti shells
• 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

1. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, egg whites, basil, pepper and nutmeg; set aside.
2. Cook manicotti shells according to package directions. Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth; gradually 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 cheese to remaining sauce.
3. Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375u0b0 for 35-40 minutes or until bubbly and heated through.

onion, olive oil, garlic, chicken, spinach, fully cooked lean ham, parmesan cheese, egg whites, basil, pepper, ground nutmeg, manicotti shells, flour, chicken broth, milk, salt, ground nutmeg, pepper, cayenne pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/spinach-chicken-manicotti/ (may not work)