Prepare manicotti according to package directions; while pasta is cooking, squeeze all the water out of the thawed spinach. When pasta is done, drain and set aside.
Mix together spinach, ricotta cheese, 1/2 cup Parmesan cheese, egg substitute, cooked chicken breast, basil and pepper. Spoon the cheese mixture into the manicotti shells and lay in a 9 x 13 inch pan, or a pan large enough to hold all stuffed manicotti.
Cover with tomato sauce and sprinkle with the remaining 1/2 cup Parmesan cheese. Cover and bake 20 minutes. Remove cover and bake an additional 15 minutes, until cheese is golden brown.