Chicken Manicotti Olé

Italian pasta gets twisted into a tasty Mexican-flavored chicken dish!

  • prep time 30 min
  • total time 1 hr 20 min
  • ingredients 7
  • servings 5

Ingredients

10
uncooked manicotti
1
lb. ground chicken or ground turkey breast
1
(16-oz.) jar Old El Paso™ Thick 'n Chunky Salsa
1
(15-oz.) can Progresso™ Black Beans, drained, rinsed
1/4
teaspoon garlic powder
1/4
teaspoon pepper
4
oz. (1 cup) shredded colby-Monterey Jack cheese blend
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water.
  • 2 In large bowl, combine ground chicken, 3/4 cup of the salsa, 3/4 cup of the beans, garlic powder and pepper; mix well. In small bowl, combine remaining salsa and beans; mix well. Cover; reserve for topping.
  • 3 Stuff manicotti with chicken mixture. Arrange in sprayed baking dish. Cover with foil.
  • 4 Bake at 350°F. for 30 minutes. Uncover. Top with reserved salsa mixture and cheese. Bake, uncovered, an additional 15 to 20 minutes or until chicken is thoroughly cooked and cheese is melted.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/5 of Recipe
    Calories
    440
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    16g
    16%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    1010mg
    1010%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    7g
    7%
      Sugars
    8g
    8%
    ),
    Protein
    30g
    30%
    ;
    % Daily Value*:
    Vitamin A
    25%;
    Vitamin C
    10%;
    Calcium
    20%;
    Iron
    20%;
    Exchanges:
    2 1/2 Starch; 1/2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.
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