"Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well-liked even in Cajun Country Louisiana! —Mrs. Larry Phillips, Shreveport, Louisiana..."
INGREDIENTS
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4 uncooked manicotti shells
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1 cup cubed cooked chicken breast
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1 cup salsa, divided
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1/2 cup reduced-fat ricotta cheese
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2 tablespoons sliced ripe olives
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4 teaspoons minced fresh parsley
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1 tablespoon diced pimientos
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1 green onion, thinly sliced
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1 small garlic clove, minced
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1/4 to 1/2 teaspoon hot pepper sauce
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1/3 cup shredded Monterey Jack cheese