This comes from Pam's blog, My Healthy Indulgence, and she got it from Weight Watchers. If this is in fact, a "diet" recipe, sign me up because it absolutely does not taste anything but decadent. It could've been the sauce.
I found myself without marinara sauce, which NEVER happens around. I always stock up on the Francesco Rinaldi when it's 99 cents, and failing that, have a batch of homemade in the freezer. Not tonight, it seems! When Classico goes on sale, I try to pick up a few jars of their Sun Dried Tomato Alfredo, because BAJ loves it for Chicken Alfredo. I figured I'd give it a shot here, and wow, it was freakin fantastic. Look for this. Definitely not as figure friendly as marinara, but......
I used twelve jumbo pasta shells, but wish I'd made at least 15 of them. I had filling left, and we could have eaten another one each and E could probably have eaten another three.
Cheesy Chicken Shells
12 jumbo uncooked manicotti shells (I use shells for regular , not manicotti)
1 1/2 c. favorite tomato sauce
2 , lightly beaten
4 oz. chicken breast, cooked and diced
1 tsp. garlic powder
15oz container part skim ricotta
1 tbsp. oregano
1T Italian seasoning
1t crushed red pepper flakes
3/4c. part skim shredded mozzerella
1/3 c. grated parmesan
Preheat oven to 350 degrees.
Cook shells according to package directions. Drain and rinse in cold water. Set aside.
Coat a 9x13 pan with spray. Spread 1/2 c. sauce over the bottom.
For the filling, in a large bowl stir together egg whites, ricotta, chicken, garlic powder. Stir in 1/4 c. each of mozzerella & parmesan cheeses.
Spoon mixture into shells & place in dish. Spread remaining sauce on top. Sprinkle with remaining cheeses. Bake 30 minutes.