Ingredients
4 uncooked manicotti shells1 cup cubed cooked chicken breast1 cup salsa, divided1/2 cup reduced-fat ricotta cheese2 tablespoons sliced ripe olives4 teaspoons minced fresh parsley1 tablespoon diced pimientos1 green onion, thinly sliced1 small garlic clove, minced1/4 to 1/2 teaspoon hot pepper sauce1/3 cup shredded Monterey Jack cheese
Preparation
Cook manicotti according to package directions. In a small bowl, combine the chicken, 1/4 cup salsa, ricotta cheese, olives, parsley, pimientos, green onion, garlic and pepper sauce. Drain manicotti; fill with chicken mixture.
Spread 1/4 cup salsa in an 8-in. square baking dish coated with cooking spray. Top with manicotti shells and the remaining 1/2 cup salsa.
Cover and bake at 400° for 20 minutes. Uncover; sprinkle with Monterey Jack cheese and bake until cheese is melted and filling is heated through, 5-10 minutes longer.
