| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Poultry, Pasta |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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