Ingredients
8
uncooked manicotti shells
5
cups coleslaw mix
1 1/2
cups finely chopped cooked chicken breast
1
cup fresh bean sprouts, finely chopped
1/2
cup peanuts, chopped
1/4
cup canned water chestnuts, chopped
1/3
cup vegetable oil
2
tablespoons rice wine or white vinegar
2
tablespoons creamy peanut butter
1
tablespoon soy sauce
1/8
teaspoon ground red pepper (cayenne)
1
clove garlic, finely chopped
Preparation
Prepare Tangy Peanut Dressing. Cook and drain manicotti as directed on package. Rinse with cold water; drain. Finely chop 1 cup of the coleslaw mix. Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.
Fill manicotti with chicken mixture. Divide remaining coleslaw mix among serving plates. Top with manicotti. Drizzle with dressing.
