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Title: Mexican-Style Chicken Manicotti
Categories: Pasta, Poultry, Cheese, Salsa, Vegetables
Yield: 2 servings

4 Uncooked manicotti shells
1 c Diced, cooked chicken
1 c Salsa; divided
1/2 c Ricotta cheese
2 tb Sliced ripe olives
4 ts Minced fresh parsley
1 tb Diced pimientos
1 Green onion; thin sliced
1 cl Garlic; minced
1/2 ts Hot pepper sauce
1/3 c Shredded Monterey Jack
- cheese

Cook manicotti according to package directions. In a
small bowl, combine the chicken, 1/4 cup salsa, ricotta
cheese, olives, parsley, pimientos, green onion, garlic
and pepper sauce. Drain manicotti; fill with chicken
mixture.

Spread 1/4 cup salsa in an 8" square baking dish coated
with cooking spray. Top with manicotti shells and the
remaining 1/2 cup salsa.

Cover and bake # 400oF/205oC for 20 minutes. Uncover;
sprinkle with Monterey Jack cheese and bake until cheese
is melted and filling is heated through, 5-10 minutes
longer.

Larry Phillips, Shreveport, Louisiana

Makes: 2 servings

RECIPE FROM: https://www.tasteofhome.com

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