PUBLISHED 07/03/2003
- 8 manicotti noodles
- 1 package (8 ounces) frozen asparagus spears
- 8 very thin slices Swiss cheese
- 1/4 ounce each)
- 8 thin slices low-fat low-sodium boiled ham or smoked turkey breast (1/2 ounce each)
- 1 tablespoon olive oil
- 1/2 cup frozen chopped onion
- 2 tablespoons minced shallots
- 1 tablespoon all-purpose flour
- 1 cup reduced-sodium chicken broth
- 2 tablespoons dry sherry
- 1 package (8 ounces) frozen sliced mushrooms
- 2 tablespoons finely chopped fresh flat-leaf parsley
Directions: Preheat the oven to 350ºF. Coat a 7- x 10-inch baking dish with cooking spray.
In a large pot, cook the manicotti according to the package directions; drain. Rinse under cold water, drain, and arrange in single layer on a plate. Place the asparagus in a glass dish; cover and microwave on HIGH for 4 to 5 minutes, or until completely thawed (or cook by steaming). Drain and pat dry with paper towels.
Place a slice of ham on top of each slice of cheese. Place 2 or 3 asparagus spears, tip-to-end, along one side of each ham-cheese stack, then roll up tightly. Insert the rolls into the manicotti. Arrange in the prepared baking dish.
In a large skillet, heat the oil over medium-high heat. Add the onion and shallots and cook, stirring, for about 5 minutes, or until soft. Add the flour and stir until blended. Add the chicken broth and sherry and stir until the sauce comes to a boil. Reduce the heat and simmer until the sauce thickens. Add the mushrooms and parsley and simmer for 5 minutes longer.
Pour the sauce over the manicotti. Cover and bake for 20 minutes. Uncover and bake for 10 minutes longer, or until bubbling and golden.
Makes 4 servings
Per serving: 270 calories; 14.6 g protein; 34.5 g carbohydrate; 8 g fat; 17.1 mg cholesterol; 2.6 g dietary fiber; 426 mg sodium
Number of 5 A Day servings: 1
