Heart-Healthy Chicken Manicotti
Indulge in the comforting flavors of Italian cuisine with this heart-healthy chicken manicotti recipe, a lighter twist on a beloved classic. Tender whole-wheat manicotti shells are generously filled with a wholesome blend of lean chicken, fresh spinach, sweet red bell peppers, and creamy part-skim ricotta, seasoned with aromatic garlic and herbs. A rich layer of no-salt-added crushed tomatoes keeps this dish light yet satisfying, while a sprinkle of melty low-fat mozzarella and fragrant fresh basil adds a perfect finishing touch. Ready in just over an hour, this nutrient-packed, low-sodium dinner is perfect for those seeking a balanced, flavorful meal that’s as nourishing as it is delicious. Whether you're meal-prepping or serving a crowd, this dish promises to impress while keeping your heart health in mind.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 pieces whole-wheat manicotti shells
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 cup onion, finely chopped
- 1 medium red bell pepper, diced
- 2 cups spinach, fresh
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup part-skim ricotta cheese
- 0.5 cup parmesan cheese, grated
- 1 large egg white
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 28-ounce can crushed tomatoes, no salt added
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- 0.5 cup low-fat mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Cook the whole-wheat manicotti shells according to package instructions, ensuring they are al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the boneless, skinless chicken breast and cook until no longer pink, about 7-8 minutes per side. Remove from the skillet and let it cool. Once cool, dice the chicken into small pieces.
In the same skillet, add the remaining tablespoon of olive oil. Saute the onion and red bell pepper until the onion is translucent, about 5 minutes.
Add the garlic and spinach to the skillet, stirring until the spinach is wilted. Add the diced cooked chicken back to the skillet and mix well.
Pour in the low-sodium chicken broth and allow to simmer for a couple of minutes, letting the flavors meld. Remove from heat and cool slightly.
In a mixing bowl, combine the part-skim ricotta cheese, grated parmesan cheese, and egg white. Stir in the cooled vegetable and chicken mixture. Season with dried oregano, dried basil, and black pepper.
Stuff each manicotti shell with the chicken and ricotta mixture, and place them in a single layer in a greased 9x13-inch baking dish.
Pour the crushed tomatoes evenly over the stuffed shells.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and sprinkle low-fat mozzarella cheese over the top. Bake, uncovered, for an additional 15 minutes, or until the cheese has melted and is golden.
Garnish with fresh basil before serving. Enjoy your heart-healthy chicken manicotti!
Nutrition Facts
Calories |
4339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 3141 mg | 137% | |
| Total Carbohydrate | 539.0 g | 196% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 41.4 g | ||
| Protein | 319.1 g | 638% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2056 mg | 158% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 5386 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
