Mexican Manicotti

• 8 manicotti shells
• 2 cooked, diced chicken breast
• 1 c. low-fat Ricotta cheese
• 1 scallion, sliced
• 1/4 c. pitted, sliced black olives
• 1/4 c. chopped pimiento
• 3 Tbsp. chopped parsley or cilantro
• 1 small garlic clove, minced
• 1/2 tsp. hot pepper sauce
• 1/2 c. shredded Monterey Jack pepper cheese
• 1 1/2 c. hot tomato salsa
• parsley sprigs for garnish

1. Preheat oven to 400u0b0.
2. Spray a 12 x 8-inch baking dish with light vegetable spray.
3. Cook shells as label directs.
4. Meanwhile, in a large bowl, combine cooked chicken, Ricotta, scallion, olives, pimiento, parsley or cilantro, garlic and hot pepper sauce.
5. Use a teaspoon to stuff cooked shells with mixture.
6. Place in baking dish.
7. Top with cheese and tomato salsa.
8. Bake 20 minutes or until cheese has melted.
9. Garnish with parsley.
10. Serves 4.

shells, chicken breast, lowfat ricotta cheese, scallion, black olives, pimiento, parsley, garlic, hot pepper sauce, shredded monterey jack pepper cheese, tomato salsa, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1049687 (may not work)