Cheesy Chicken Shells

I LOVE this recipe!

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These are the shells I made last week.  I’m making them tonight, and the boyfriend approves!

This recipe is a spin-off of a fattier albeit delicious Italian restaurant dish.  I found the recipe on Weight Watchers, and I’d like to share my version of it with you!

Ingredients:

12 uncooked jumbo shells

2 small cans of tomato paste

2 large egg whites

1 3/4 cups of part-skim ricotta cheese

4 oz skinless boneless chicken breast

3/4 cup of frozen spinach

1 tsp garlic powder

1 tbsp ground oregano

3/4 cup shredded, part-skim mozzarella cheese

1/3 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 350 degrees F.

2. Cook manicotti shells in boiling water.  Drain and rinse with cold water to prevent them from cooking further.  Set aside.

3. Coat 9 x 13-inch pan with cooking spray.  Spread the 2 cans of tomato paste evenly over the bottom of the pan and set aside.  You can use tomato sauce if you’d like, but I like the thickness of the paste!

4. For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder, and seasoning.  Stir in 1/4 cup of mozzarella cheese and Parmesan cheese.

5. To assemble, spoon cheese mixture into maicotti shells and place filled shells in a single layer in baking dish.  Spread any remaining paste on top, or add desired amount of tomato sauce.  Sprinkle with remaining cheese and bake about 30 minutes.

Yields 3 shells at 11 WW Points Plus per serving.  I normally eat 4 shells to satisfy myself, but those points rack up, so consider supplementing with a green veggie!

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