Chicken-and-Spinach Manicotti

Ingredients

• 0.1 teaspoon pepper black
• 0.3 teaspoon pepper black
• 3 cups chicken stock see 
• 2.5 cups meat from a rotisserie chicken cooked finely chopped
• 12  manicotti shells cooked
• 0.5 teaspoon basil dried
• 2 large egg whites 
• 0.5 cup flour all-purpose
• 1 large garlic clove minced
• 0.1 teaspoon ground nutmeg 
• 0.1 teaspoon ground pepper red
• 1 cup milk 2% reduced-fat
• 1 teaspoon olive oil 
• 1 cup onion finely chopped
• 2 ounces parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 0.3 pound ham smoked finely chopped
• 10 ounce pkt spinach frozen dry thawed drained chopped

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• baking pan
• measuring cup

Directions

1. Preheat oven to 37
2. To prepare filling, heat oil in a medium nonstick skillet over medium heat.
3. Add onion; saut 5 minutes.
4. Add garlic; saut 30 seconds.
5. Combine onion mixture, chicken, and next 7 ingredients (chicken through spinach) in a medium bowl.
6. To prepare sauce, combine Chicken Stock and the next 4 ingredients (stock through ground red pepper) in a medium saucepan; bring to a boil. Lightly spoon flour into a dry measuring cup; level with a knife.
7. Place flour in a small bowl; gradually add milk, stirring with a whisk until blended.
8. Add to pan; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Stir 1 cup sauce into chicken mixture in bowl.
9. Add 1/2 cup cheese to sauce in pan, stirring well until mixture is smooth.
10. Spoon chicken mixture into cooked manicotti (about 1/3 cup per manicotti). Arrange stuffed manicotti in a 13 x 9-inch baking dish coated with cooking spray.
11. Pour cheese sauce over manicotti.
12. Bake at 375 for 45 minutes or until browned and bubbly.