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.