Chicken and Sweet Potato-Stuffed Manicotti

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  • Makes: 6 servings
  • Prep: 40 mins
  • Cook: 30 mins
  • Bake: 30 mins 350°F

Chicken and Sweet Potato-Stuffed Manicotti

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Directions

  1. For filling, in a covered large saucepan cook sweet potatoes in enough boiling water to cover about 30 minutes or until tender; drain. Cool slightly. Peel sweet potatoes and return to saucepan. Mash with a potato masher.
  2. Meanwhile, in a small saucepan combine half-and-half, butter, ginger, and garlic. Bring to boiling; remove from heat. Let stand, covered, for 15 minutes. Strain through a fine-mesh sieve; discard solids. Stir half-and-half mixture, salt, and pepper into mashed sweet potatoes. Stir in chicken; cover and set aside.
  3. Using a small spoon, stuff each manicotti shell with a scant 1/3 cup of the filling. Place in the prepared baking dish. In a small bowl combine cream cheese and milk; spoon over manicotti shells. Sprinkle with cheese. Cover with foil.
  4. Bake for 30 to 35 minutes or until heated through. Sprinkle with chives.

From the Test Kitchen

*

You can use the meat from a purchased roasted chicken, frozen diced cooked chicken, or leftover roasted or grilled chicken.

Make-Ahead Directions:

Prepare as directed through Step 4. Chill for 2 to 24 hours. To serve, preheat oven to 350 degrees F. Bake, covered, about 45 minutes or until heated through. Sprinkle with chives.

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Nutrition Facts (Chicken and Sweet Potato-Stuffed Manicotti)

  • Per serving:
  • 420 kcal ,
  • 14 g fat
  • (8 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 70 mg chol. ,
  • 713 mg sodium ,
  • 53 g carb. ,
  • 4 g fiber ,
  • 9 g sugar ,
  • 22 g pro.
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