Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 3 \N | (4 Oz.) Boned, Skinned |
| \N \N | Chicken Halves, Diced |
| 1½ teaspoon | Curry Powder |
| 1½ teaspoon | Paprika |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 cloves | Garlic |
| ¼ teaspoon | Chicken Bouillon Granules |
| ½ cup | Hot Water |
| 3 tablespoons | Water |
| 1 teaspoon | Oil |
| ½ teaspoon | Hot Sauce |
| 1½ cup | Sliced Green Onions |
| 1 tablespoon | Flour |
| ½ teaspoon | Ground Cumin |
| 8 \N | Manicotti Shells |
| 8 ounces | Plain Yogurt |
| 1 cup | Chopped Tomatoes |
Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour.
Dissolve Bouillon in Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add Oil & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min., Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1 Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened, Stirring Constantly.Stuff Each Shell With About ½ C. Chicken Mixture. Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & ½ C. Sauce.