Title: Chicken Filled Manicotti
Categories: Italian Poultry
Yield: 4 Servings
| 3 | | (4 Oz.) Boned, Skinned |
| | | Chicken Halves, Diced |
| 1 1/2 | ts | Curry Powder |
| 1 1/2 | ts | Paprika |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | cl | Garlic |
| 1/4 | ts | Chicken Bouillon Granules |
| 1/2 | c | Hot Water |
| 3 | tb | Water |
| 1 | ts | Oil |
| 1/2 | ts | Hot Sauce |
| 1 1/2 | c | Sliced Green Onions |
| 1 | tb | Flour |
| 1/2 | ts | Ground Cumin |
| 8 | | Manicotti Shells |
| 8 | oz | Plain Yogurt |
| 1 | c | Chopped Tomatoes |
Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A
Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon in
Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add Oil
& Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min.,
Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1
Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened,
Stirring Constantly.Stuff Each Shell With About 1/2 C. Chicken Mixture.
Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30
Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon
Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce.