I've been making this one for years now and it's the one recipe people always ask for after trying it...and it's low fat too

Ingredients
1 clove garlic, minced
1/2 cup finely chopped onions
4 boneless, skinless chicken breast halves, boiled then shredded
1 cup each grated carrots, grated zucchini, and finely chopped mushrooms
3 tbsp minced, fresh basil, or 1-1/2 tsp dried
1 tbsp minced, fresh oregano or 1 tsp dried
1/4 tsp black pepper
1 pkg light cream cheese, cut into cubes
1 container low fat ricotta cheese
1/2 cup grated fresh parmesan cheese
1 box manicotti shells, uncooked
A big jar of your favorite low-fat, tomato-based pasta sauce
1 cup shredded, part-skim mozzarella cheese
Chopped, fresh parsley for garnish (optional)


Instructions
To make filling:
Spray a large, non-stick skillet with non-stick spray. Add garlic and onions. Cook and stir over medium heat until softened, about 2 minutes. Be careful not to burn them.

Add carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook for 3 more minutes. Add shredded chicken and stir till heated through. 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 stuffed manicotti in each dish. Pour remaining sauce over manicotti and sprinkle with mozzarella.

Cover with foil and bake at 350 degrees F. for 40 minutes. If you like your cheese browned, turn the broiler on for the last couple minutes. Let cool for 5 minutes before serving. Garnish with chopped parsley, if desired.

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