Pesto Chicken Manicotti Recipes

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CHICKEN MANICOTTI



Chicken Manicotti image

When one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. -Jamie Valocchi, Mesa, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 casseroles (4 servings each).

Number Of Ingredients 8

1 tablespoon garlic powder
1-1/2 pounds boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (26 ounces each) spaghetti sauce, divided
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
4 cups shredded part-skim mozzarella cheese
2/3 cup water

Steps:

  • Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese., Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 546 calories, Fat 26g fat (11g saturated fat), Cholesterol 115mg cholesterol, Sodium 980mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 3g fiber), Protein 41g protein.

CHICKEN MANICOTTI WITH WHITE SAUCE



Chicken Manicotti with White Sauce image

I like making this dish for special occasions. You can also use low-fat ingredients, and it turns out just as good. -Liz Lorch, Spirit Lake, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 7 servings.

Number Of Ingredients 17

6 ounces cream cheese, softened
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3-1/2 cups 2% milk
3 cups shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided

Steps:

  • In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells., In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted. , Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 761 calories, Fat 44g fat (27g saturated fat), Cholesterol 190mg cholesterol, Sodium 962mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 2g fiber), Protein 49g protein.

PESTO MANICOTTI (NO TOMATOES)



Pesto Manicotti (No Tomatoes) image

I discovered this recipe recently in our local newspaper. I have nothing against tomatoes (love them actually) however I wanted to point out their absence from this recipe. PS> I added about one quarter cup of myzithra to the manicotti.

Provided by COOKGIRl

Categories     Manicotti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

8 ounces manicotti
10 ounces chopped Baby Spinach
2 eggs, beaten
2 cups ricotta cheese (or cottage cheese)
1 1/2 cups mozzarella cheese (read Intro^)
1 cup Greek yogurt (or plain yogurt-drained)
2 garlic cloves, minced
1/2 teaspoon Greek oregano
14 ounces pesto sauce (homemade is best)
1/2 cup parmesan cheese

Steps:

  • Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with a small amount of olive oil.
  • Bring a large stockpot of salted water to a boil. Add the manicotti and cook al dente. Drain and arrange them on a tea towel so they don't touch. Set aside until cool enough to handle.
  • Meanwhile, remove the excess water from the spinach by placing the leaves in a salad spinner. Continue spinning until no more water runs out.
  • Coarsely chop the spinach.
  • In a large bowl, combine the spinach, eggs, ricotta, mozzarella, Greek yogurt, garlic and oregano. Transfer the cheese mixture to a Zip-Lock-type plastic bag, squeeze out the air and seal. Set aside.
  • Spread half of the pesto in an even layer over the bottom of the prepared baking dish.
  • Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in one hand and the bag in the other, insert the tip of the bag into the pasta tube and squeeze gently to fill it. Tip: to make filling easier, fill from both ends.
  • Arrange each filled tube in a single layer in the prepared baking dish.
  • When all the tubes are filled, spoon the remaining pesto over them. Cover with foil and bake for 15 minutes.
  • Uncover the pan and sprinkle the manicotti with Parmesan. Bake, uncovered, for another 15 minutes, or until the Parmesan is melted and lightly browned.

Nutrition Facts : Calories 440.9, Fat 21.7, SaturatedFat 12.6, Cholesterol 141.8, Sodium 434.7, Carbohydrate 34.1, Fiber 2.3, Sugar 1.6, Protein 27.1

PESTO CHICKEN MANICOTTI



Pesto Chicken Manicotti image

Make and share this Pesto Chicken Manicotti recipe from Food.com.

Provided by Abbs lt3

Categories     Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 cup parmesan cheese, grated
16 ounces part-skim ricotta cheese
1/2 cup egg substitute
3/4 teaspoon pepper
1 tablespoon basil
2 1/2 cups chicken breasts, cooked, diced
3 cups tomato sauce
10 ounces frozen spinach, chopped
8 ounces manicotti, uncooked

Steps:

  • Prepare manicotti as directed and squeeze water out of spinach.
  • When pasta is done, drain and set aside.
  • Preheat oven to 350ºF.
  • Mix together ricotta, 1/2 cup parm, and egg substitute.
  • Stir in remaining ingredients, except tomato sauce.
  • Spoon cheese mixture into shells and lay into a pan.
  • Cover with tomato sauce and sprinkle remaining 1/2 cup Parm.
  • Cover and bake 20 minute.
  • Remove cover and bake add. 15 minute.

Nutrition Facts : Calories 297.8, Fat 9.8, SaturatedFat 5.5, Cholesterol 29.8, Sodium 805.9, Carbohydrate 33.6, Fiber 3.6, Sugar 5.2, Protein 20

SUPER-EASY CHICKEN MANICOTTI



Super-Easy Chicken Manicotti image

Super easy! No precooked noodles, just five ingredients and only three easy steps.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 7

Number Of Ingredients 7

1 jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)
3/4 cup water
1 teaspoon garlic salt
1 1/2 lb uncooked chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 oz)
2 cups shredded mozzarella cheese (8 oz)
Chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 350°F. In medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish.
  • Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.
  • Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.

Nutrition Facts : Calories 370, Carbohydrate 38 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 35 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g

CREAMY PESTO MANICOTTI



Creamy Pesto Manicotti image

My mother used to make this when I was a child and I just found the recipe while cleaning out her house to move. Wonderful to bring to company pot-lucks.

Provided by Ph0tochik

Categories     Manicotti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces manicotti, noodles uncooked
1/2 cup shredded part-skim mozzarella cheese, divided (2 ounces)
1 cup fresh basil leaf
1/2 cup fresh parsley leaves
1/2 cup fresh spinach leaves
1/4 cup pine nuts, toasted
1/4 cup grated fresh parmesan cheese
1/4 teaspoon salt
1 (15 ounce) container fat-free ricotta cheese
2 garlic cloves
2 cups reduced-fat spaghetti sauce, divided (1cup)

Steps:

  • Combine 1/4 cup of the Mozzarella cheese and the next 8 ingredients (Mozzarella - garlic) in a food processor, and process until creamy.
  • Prepare Manicotti according to package directions. While pasta is cooking, wash and squeeze all the water out of the spinach. When pasta is cooked, drain and set aside. Preheat oven to 350°.
  • Spoon the cheese mixture into the manicotti shells and lay in a 9x13 pan or a pan large enough to hold all of the stuffed manicotti.
  • Cover with tomato sauce and sprinkle with the grated Parmesan cheese. Cover and bake 20 minutes.
  • *use shells or the long Manicotti strips.

Nutrition Facts : Calories 375.9, Fat 13.1, SaturatedFat 4.5, Cholesterol 23.6, Sodium 427.2, Carbohydrate 46.3, Fiber 2.9, Sugar 1.8, Protein 18.6

PESTO-CHICKEN MANICOTTI



Pesto-Chicken Manicotti image

Clever steps and easy ingredients, like prepared pesto and pre-cut chicken tenders, help you make perfect stuffed pasta in less time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 7

Number Of Ingredients 9

1 jar (16 oz) Alfredo pasta sauce
1 1/2 cups water
1 teaspoon garlic powder
1 package (1 1/4 lb) uncooked chicken breast tenders (not breaded) (14 tenders)
1 teaspoon Italian seasoning
14 uncooked manicotti pasta shells (8 oz)
2 cups shredded mozzarella cheese (8 oz)
1 large tomato, chopped (1 cup)
1/3 cup basil pesto

Steps:

  • Heat oven to 375°F. In medium bowl, mix pasta sauce, water and garlic powder. In ungreased 13x9-inch (3-quart) glass baking dish, spread about one-third (1 cup) of the pasta sauce mixture.
  • In medium bowl, sprinkle chicken tenders with Italian seasoning. Stuff chicken into uncooked manicotti shells. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce mixture evenly over shells, covering completely.
  • Cover with foil. Bake 45 to 50 minutes or until shells are tender. Sprinkle with cheese. Bake uncovered 2 to 4 minutes longer or until cheese is melted. Sprinkle with tomato. Serve with pesto.

Nutrition Facts : Calories 600, Carbohydrate 35 g, Cholesterol 120 mg, Fat 4, Fiber 2 g, Protein 37 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 2 g, TransFat 1 g

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