3    (4 Oz.) Boned, Skinned
Chicken Halves, Diced
1 1/2 ts Curry Powder
1 1/2 ts Paprika
1/4 ts Salt
1/4 ts Pepper
2 cl Garlic
1/4 ts Chicken Bouillon Granules
1/2 c  Hot Water
3 tb Water
1 ts Oil
1/2 ts Hot Sauce
1 1/2 c  Sliced Green Onions
1 tb Flour
1/2 ts Ground Cumin
8    Manicotti Shells
8 oz Plain Yogurt
1 c  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 1/2 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 & 1/2 C. Sauce.