Chicken-Veggie Manicotti

2 clove garlic, minced
½ cup finely chopped onions
3 boneless skinless chicken breast halves, cut into small pieces
1 cup each grated carrots, grated zucchini, and finely chopped mushrooms
3 Tbsp minced fresh basil, or 1 ½ tsp dried
1 Tbsp minced fresh oregano or 1 tsp dried
¼ tsp black pepper
4 oz light cream cheese, cut into cubes
1 cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
12 manicotti shells, uncooked
2 cups of your favorite tomato-based pasta sauce
½ cup shredded mozzarella
chopped fresh parsley for garnish (optional)


Saute garlic and onions over medium heat until softened in nonstick skilled sprayed with cooking spray. Add chicken, increase heat to medium-high, and cook until no longer pink. Add carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook 3 more minutes. Add cream cheese and stir until melted. Remove from heat. Stir in ricotta and Parmesan cheeses. Transfer filling to a large bowl and refrigerate for 20 minutes.

While filling is chilling, cook manicotti according to package directions. Rinse with cold water and drain well. Using a teaspoon, stuff shells equally with filling. Spread a thin layer of pasta sauce over bottom of 2 baking dishes. Arrange 6 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella.

Cover with foil and bake at 3500 for 40 minutes. Let cool for 5 minutes before serving. Garnish with parsley, if desired.