Leave enough time to cook and let the macaroni shells dry thoroughly; otherwise it will be difficult to get the breadcrumb coating to stick before stuffing with the chicken and eggplant mixture. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil and coat foil with oil or cooking spray; set aside. Cook macaroni shells according to package directions; drain. Rinse with cold water; drain again. Invert shells onto paper towels to dry, with the outsides of the shells facing up.

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  • Meanwhile, in a medium skillet, cook onion and pepper in hot oil over medium heat for 3 minutes, stirring occasionally. Add eggplant, garlic and fennel seeds. Cook for 3 to 4 minutes more or until vegetables are tender, stirring occasionally. Remove from the heat and stir in chicken and feta. Set aside.

  • Pour egg into a 10-ounce custard cup or small bowl. Pour breadcrumbs into another 10-ounce custard cup or small bowl. Dip the outsides of each pasta shell in the egg, allowing excess to drip off. Dip coated shell in breadcrumbs, turning to coat the whole outside with crumbs. Lightly coat outsides of shells with cooking spray. Place coated shells in the prepared pan, crumb-sides down. Spoon chicken mixture evenly into the shells.

  • Bake the shells for 18 to 20 minutes or until heated through and breadcrumbs are lightly browned. Transfer shells to a serving platter and sprinkle with basil just before serving. Serve warm with marinara sauce for dipping.

Nutrition Facts

111 calories; 2.8 g total fat; 0.7 g saturated fat; 7 mg cholesterol; 240 mg sodium. 107 mg potassium; 15 g carbohydrates; 1.4 g fiber; 2 g sugar; 6 g protein; 428 IU vitamin a iu; 6 mg vitamin c; 7 mcg folate; 35 mg calcium; 1 mg iron; 7 mg magnesium;