1 jar (30 oz.) fat-free spaghetti sauce2 tsp. garlic powder 1 tsp. Italian seasoning 1 ½ lb. uncooked chicken breast tenders 14 uncooked manicotti shells 1 can (2.5 oz.) sliced mushrooms 2 C. light shredded mozzarella cheese (4.5g fat per ¼ cup)
Spread 1/3 of the spaghetti sauce in 9 x 13-inch baking dish. Sprinkle garlic and Italian seasoning on chicken. Insert chicken into manicotti shells. Place shells in baking dish. Pour remaining sauce evenly over manicotti shells, covering completely. Sprinkle with mushrooms and cheese. Cover and refrigerate up to 24 hours to help soften pasta. Preheat oven to 350 degrees F. Bake for approximately 1 hour or until pasta is tender. Let stand 10 minutes before serving.