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Chicken and Spinach Manicotti 1 large (8 oz; 14 count) manicotti shells, cooked and drained 1 1/2 cups shredded cooked chicken 1 15 oz container ricotta cheese 1 10 oz pkg frozen choppe spinach cooked according to package directions 1 1/4 cups half and half 1/2 cup plain bread crumbs 1 tsp garlic

Meanwhile, coat a non-stick frying pan with non-stick cooking spray and place over medium heat. When hot, add the chicken or turkey and onion and cook, breaking up the meat with a spatula, until the meat is fully cooked, about 10 minutes. Scrape into a large bowl and let cool 10 minutes.

Cook pasta according to package directions, omitting salt. Drain; set aside. Meanwhile, fill medium saucepan with water. Add salt and 1/4 teaspoon pepper. Bring to a boil over high heat; add chicken. Reduce heat to medium; simmer, covered, about 30 minutes or until chicken is tender and no longer
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Chicken and Spinach Manicotti Recip...