CHICKEN ALFREDO MANICOTTI
We save some time by piping the chicken, cheese and spinach filling directly into uncooked manicotti shells, then letting them bake to perfection in a creamy, rich Alfredo sauce. Comfort pasta at its best.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- For the Alfredo sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.
- Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.
- For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.
- For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.
- Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley.
CHICKEN WITH RED PEPPER SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the chicken: Put the chicken in a resealable bag. Add the olive oil, salt, pepper and Italian seasoning to the bag and smush everything together. Seal and refrigerate.
- For the red pepper sauce: Melt the butter and add the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute for 2 to 3 minutes or until starting to soften. Add the red peppers and cook for 2 to 3 minutes, until hot.
- Add the broth (if you like a thicker sauce only add 1 cup broth, for a thinner sauce add 2 cups broth), salt and pepper and stir until heated. Splash in the cream.
- Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers). You can serve the sauce right away or cool it and bag it up.
- When ready to cook, heat a grill pan over medium-high heat and grill the chicken until cooked through, about 4 minutes a side.
- Heat up the red pepper sauce in a pan. Serve everyone a piece of chicken, spoon some sauce over each piece, and garnish with Parmesan shavings and a sprinkling of parsley. Serve with roasted vegetables alongside.
CHICKEN MANICOTTI
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
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
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
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.
CHICKEN MANICOTTI WITH RED PEPPER CREAM SAUCE
Delicious stuffed manicotti shells with the most amazing red pepper cream sauce! This recipe serves six, but may be doubled easily if desired.
Provided by Kittencalrecipezazz
Categories Manicotti
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 3-quart baking dish.
- Cook the pasta until tender; drain and rinse under cold water, toss with 1-2 Tbsp oil so the pasta won't stick together; set aside.
- Meanwhile, for the sauce, in a heavy-bottomed small saucepan, stir the cream cheese and 1/4 cup half and half over med-low heat until smooth.
- Stir in remaining half and half cream.
- Stir in the sweet peppers OR pimiento (if using), and Parmesan cheese; heat through, and mix.
- For the filling, in a large bowl, stir together 3/4 cup of the sauce (set the remaining sauce aside), the cooked chicken, broccoli, onion, salt and pepper.
- Using a small spoon, stuff each manicotti with about 1/4 cup of the filling.
- Place in the prepared baking dish.
- Bake, covered for 20-30 minutes, or until heated through.
- Place 2 manicotti on each serving plate, spoon sauce over the shells.
- NOTE:If desired, fresh minced garlic may be added to the cream sauce.
CHICKEN WITH A RED PEPPER CREAM SAUCE
Fresh herbs marinate the chicken all day, and then topped with a savory red pepper cream. Served over angel hair pasta lightly tossed with olive oil, basil, and grated parmesan. If you can't get fresh herbs, please feel free to use dry herbs for the marinade. Just use 1 teaspoon dried vs. 1 tablespoon of fresh. Also, by all means, substitute turkey breasts, pork tenderloin or cut a tenderloin in thick slices, or even use chicken thighs (boneless skinless). Secondly, this is great on fish, but obviously you only want the fish to marinade for just a couple of hours, depending on the thickness. You don't want to over power the fish flavor.
Provided by SarasotaCook
Categories Chicken Breast
Time 7h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Marinade -- In a large baggie, add the first 8 ingredients and toss well until the chicken is well coated. Let marinade all day.
- After marinating all day, remove and let come to room temperature. As the chicken rests, make the red pepper cream sauce. Add the red peppers to a mini food processor and puree. Add to the heavy cream in a small pan and cook on medium low for about 20 minutes to slightly reduce and thicken. Before serving, add a little black pepper to the sauce.
- Chicken -- Grill the chicken, inside or outside. Grill until golden brown. About 15 minutes depending on the thickness of the chicken. This can also be pan seared if you prefer to do that method. Once cooked, remove and cover with foil.
- Pasta -- As the chicken rests, cook the pasta accordingly in a large pot of boiling water. It only takes 5 minutes. Drain and toss with the olive oil, grated parmesan, pepper and fresh basil.
- Serve a bed of pasta topped with your chicken breasts sliced and then top with the red pepper cream.
Nutrition Facts : Calories 968, Fat 58.2, SaturatedFat 20.8, Cholesterol 174.3, Sodium 354.3, Carbohydrate 67.2, Fiber 3.4, Sugar 1.6, Protein 43
SHORTCUT CHICKEN MANICOTTI
This is a wonderful recipe that uses uncooked manicotti noodles.
Provided by pie223
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
- In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
- In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
- Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.
Nutrition Facts : Calories 511.7 calories, Carbohydrate 36.7 g, Cholesterol 124 mg, Fat 26.4 g, Fiber 3 g, Protein 33.2 g, SaturatedFat 14.3 g, Sodium 825.6 mg, Sugar 4.5 g
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- Meanwhile, for sauce, in a heavy small saucepan stir cream cheese and 1/4 cup of the milk over medium-low heat until smooth. Stir in remaining milk. Stir in sweet peppers or pimiento and Parmesan cheese; heat through.
- For filling, in a large bowl stir together 3/4 cup of the sauce (set remaining sauce aside), the chicken, broccoli, onion, and black pepper. Using a small spoon, stuff each manicotti with about 1/4 cup of the filling or each conchiglioni with 2 to 3 tablespoons filling. Place in a 3-quart rectangular baking dish. Bake, covered, in a 350 degree F oven for 30 minutes or until heated through.
- To serve, cook and stir remaining sauce over low heat until heated through. Place 2 manicotti or 3 shells on each serving plate. Spoon sauce over shells. Makes 6 servings.
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