Low Fat Chicken Manicotti
Satisfy your Italian food cravings guilt-free with this delicious Low Fat Chicken Manicotti recipe! Perfectly al dente manicotti shells are generously stuffed with a savory mixture of tender shredded chicken, non-fat ricotta, Parmesan cheese, and aromatic herbs like parsley and basil. Topped with a layer of rich but light marinara sauce and gooey part-skim mozzarella, this baked pasta dish is bursting with comforting flavors while keeping things on the lighter side. With only 30 minutes of prep time and a lean protein-packed filling, it’s an ideal choice for a healthier take on a classic comfort food. Whether you’re serving it for a family dinner or meal prepping for the week, this low-fat version of chicken manicotti guarantees flavor, satisfaction, and simplicity. Perfect for weight-conscious eaters and Italian cuisine lovers alike!
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Recipe Information
Ingredients
- 12 pieces Manicotti shells
- 1.5 pounds Chicken breast, boneless and skinless
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Non-fat ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 2 large Egg whites
- 0.25 cup Fresh parsley, chopped
- 0.25 cup Fresh basil, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce, low fat
- 1 cup Part-skim mozzarella cheese, shredded
- 1 as needed Cooking spray
Instructions
Preheat the oven to 375°F (190°C).
In a large pot, bring water to a boil and cook manicotti shells according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, spray cooking spray and add chopped onion and minced garlic. Cook until onions are translucent, about 5 minutes.
Add chicken breast to the skillet and cook until no longer pink, about 7-10 minutes. Remove from heat and let cool slightly.
Once the chicken is cool enough to handle, shred it using two forks or chop it finely.
In a large mixing bowl, combine shredded chicken, non-fat ricotta cheese, grated Parmesan, egg whites, chopped parsley, chopped basil, salt, and black pepper. Mix thoroughly until well combined.
Carefully fill each manicotti shell with the chicken and cheese mixture using a small spoon or piping bag.
Spread 1 cup of the low-fat marinara sauce over the bottom of a 9x13 inch baking dish.
Arrange the filled manicotti shells in a single layer over the sauce in the baking dish.
Pour the remaining 1 cup of marinara sauce evenly over the filled manicotti.
Sprinkle shredded part-skim mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Allow the manicotti to cool for 5 minutes before serving. Enjoy your Low Fat Chicken Manicotti!
Nutrition Facts
Calories |
3944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 688 mg | 229% | |
| Sodium | 6411 mg | 279% | |
| Total Carbohydrate | 446.8 g | 162% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 58.8 g | ||
| Protein | 363.9 g | 728% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2471 mg | 190% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5044 mg | 107% | |
*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.
