Sausage Stuffed Chicken Oven Linguine Recipes

SAUSAGE STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 400°F. Grease a baking sheet.
• Lay each chicken breast on a cutting board cut side up. Rub each piece of chicken with the Chicken Base. Divide the chicken sausage and place equal amounts in the center of the chicken breast leaving ¼ inch on all sides. Starting with the lengthwise portion of the chicken, roll the chicken toward the center and leave seam side down.
• Add the eggs to a shallow dish. Add the breading, parsley and garlic powder to a shallow dish and stir to combine.
• Dredge each chicken breast in the egg, rolling to coat, then dredge in the breading. Place the chicken breasts seam side down on the baking sheet and place the sheet directly into the oven and bake for 30 - 35 minutes.
• Carefully remove the baking sheet from the oven and let the chicken rest for 5 minutes before serving.

CHICKEN SAUSAGE AND COLLARD STUFFED SHELLS

Steps:

• Bring a large pot of salted water to a boil.
• Add 2 tablespoons of the olive oil to a medium pan over medium heat. Crumble and cook the sausage in the pan until browned through, 7 to 8 minutes. Set aside to cool slightly.
• In a large bowl, stir together the cooked crumbled sausage, ricotta, Parmesan, Italian seasoning, garlic powder, egg yolk and a pinch of salt and pepper until well combined. Cover and refrigerate.
• Cook the pasta shells in the boiling water according to the package instructions, then use a slotted spoon or spider to move the pasta to a strainer. Set aside 1/4 cup of the pasta water. Prepare a bowl of ice water.
• In the same water you boiled the pasta, blanch the collard greens for 2 minutes. Use a slotted spoon to move the greens to the bowl of ice water. Wait 5 minutes, then drain and squeeze out excess water.
• In the meantime, heat a medium skillet over medium heat. Add the remaining 1 tablespoon olive oil and cook the garlic until fragrant, 30 to 45 seconds. Add the collard greens to the skillet, reduce the heat to low and cook until bright green, 5 to 10 minutes. Add the reserved pasta water, cover with a lid and simmer until the collards are tender and deep green and most of the water has evaporated, another 10 minutes. Remove from the heat and allow to cool completely.
• Preheat the oven to 350 degrees F.
• When ready to assemble, spray a 9-by-13-inch flameproof baking dish with nonstick cooking spray. Spread one-third of the pasta sauce on the bottom of the dish.
• Add the greens to the ricotta and sausage mixture and mix to combine. Carefully stuff the pasta shells with the filling (1 1/2 to 2 tablespoons each) and add to the bottom of the baking dish on top of the sauce. Pour the rest of the pasta sauce on top and finish by sprinkling with the mozzarella.
• Cover with foil and bake for 25 minutes, then uncover and bake until golden brown, an additional 10 minutes. If you'd like a more browned topping, turn the broiler on for the last couple of minutes. Let stand 5 to 10 minutes before serving. Sprinkle with parsley if using and extra Parmesan.

ITALIAN STUFFED PASTA TUBES

Steps:

• Bring a large pot of salted water to a rolling boil. Cook manicotti until tender yet firm to the bite, about 7 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease.
• Drain manicotti tubes and allow to cool. Add 2 cups spaghetti sauce, garlic, and Italian seasoning to the sausage; simmer for about 10 minutes.
• Cut manicotti tubes open and lay flat. Place about 3 tablespoons of the sausage mixture and some mozzarella cheese down the middle. Roll up tubes.
• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.
• Melt butter in a medium saucepan over medium heat. Whisk in flour until a smooth paste forms. Slowly pour in cream, whisking to prevent any lumps. Cook until thickened, about 5 minutes. Add fontina, mozzarella, and Parmesan cheeses; whisk thoroughly to blend.
• Pour 1/2 of the cheese sauce into the prepared casserole dish. Place stuffed tubes seam-side down over the sauce. Pour remaining cheese sauce on top. Pour remaining spaghetti sauce down the middle of the casserole dish.
• Bake in the preheated oven until golden, 20 to 25 minutes.

EASY CHICKEN STUFFED MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Alfredo sauce and water in a bowl; spread about 1/3 sauce mixture into a 9x13-inch baking dish.
• Season chicken tenders with garlic powder and stuff chicken into manicotti shells; arrange manicotti in prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with aluminum foil.
• Bake in preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.

CHICKEN MANICOTTI WITH WHITE SAUCE

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.