12 manicotti tubes

FILLING:

1/4 lb. fresh mushrooms
Oil
2 c. cooked chicken meat
1/2 c. cooked spinach, well drained
1/3 c. freshly grated Parmesan cheese
1 egg (or 2 egg whites or egg substitute equivalent to 1 egg)
Freshly ground black pepper

SAUCE:

1 1/2 tbsp. flour
2 tbsp. melted butter
1 (13 oz.) can evaporated skim milk
2 tbsp. plus 1/3 c. Parmesan cheese, grated
Freshly ground black pepper
Nutmeg

Saute the mushrooms in a little oil. Chop together with the chicken and spinach into fine pieces. Stir in the Parmesan cheese, egg and pepper. Cook 12 manicotti tubes according to the package instructions. Fill the manicotti with the filling and place in an oiled 11 x 17 inch shallow baking dish (or may use 9 x 13 inch). Blend flour and butter, cook 1 minute over moderate heat. Gradually add the evaporated skim milk, stirring constantly with a whisk. Heat until sauce bubbles, then season with pepper and nutmeg. Remove from heat and add the grated Parmesan cheese. Pour sauce over manicotti. Sprinkle with 1/3 cup of grated Parmesan cheese and bake. Bake at 375 degrees for 10 minutes or until cheese browns. Makes 6 servings. 460 calories per serving.