This is a good recipe for leftover chicken. Italian chicken manicotti.
Manicotti pasta stuffed with chunks of chicken, lots of different cheeses and Italian seasonings. Topped with a rich homemade tomato sauce and more cheese. Baked to perfection.
Enjoy.
Italian Chicken Ricotta Stuffed Manicotti Recipe - Leftover Chicken
INGREDIENTS:
1 box of manicotti pasta
1/2 cup shredded mozzarella cheese - for top
1/2 cup grated parmesan cheese - for top
Preheat oven to 375 degrees.
Cooked Vegetables for Filling:
1 cup finely chopped onion
1 cup finely chopped green bell pepper
1/4 cup chicken broth
1 tbsp minced garlic
salt and black pepper
olive oil
In saucepan add 2 tbsp olive oil on medium high heat.
Add onions, peppers, salt and pepper and cook for 3 minutes until veggies get tender.
Add minced garlic and cook for an additional minute. Add chicken broth and simmer for 3-5 minutes until reduced. Remove from heat and let cool completely.
Filling:
1 1/2 cups finely chopped cooked chicken
1 cup ricotta cheese
cooked cooled vegetables above
2 whisked eggs
1/4 cup chopped fresh parsley
1 tbsp chopped fresh basil
1/2 cup crumbled feta cheese - I used tomato and basil
1/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
In a large bowl , mix the above ingredients.
The filling can be made a head of time and refrigerated.
Marinara Sauce:
1 - 28 oz can chopped marzano tomatoes
1 to 1 1/2 cups tomato sauce
1 cup chicken broth
1 cup heavy cream
1 cup red wine
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped carrot
1 cup chopped celery
1 tbsp parsley
1 tbsp oregano
1 tbsp basil
1 tbsp italian seasonings
1 tsp thyme
1 tbsp minced garlic
salt and pepper
olive oil
In a pan on medium heat add a couple tbsp oil, chopped onions, green bell pepper, finely chopped carrots (That add a tadd of sweetness to counter the acidity of the tomatoes) and some celery. A little salt and pepper and a good stir.
Cook for 3 minutes until veggies start to get tender.
Add minced garlic and cook for an additional minute.
Slowly add red wine and chicken broth.
Simmer for 5-7 minutes.
Add chopped san marzano tomatoes with the juice.
You can use any canned chopped tomatoes.
Stir and add seasonings. Bring up to heat and let simmer for 15-20 minutes.
Add 1 to 1 1/2 cups of tomato sauce and heavy cream.
Letting that simmer for 10 minutes and remove from the heat.
Par cook manicotti for 3-4 minutes to make pliable. Stuff manicotti with filling using teaspoon. Spray bottom of baking pan or put a layer of sauce on bottom. Spread 1/2 of sauce over top. Reserve other half for on the side. Cover with foil and bake for 30 minutes at 375 degrees.
Remove from oven and uncover. Spread cheese over top and bake for 15 minutes until cheese is melted and browned. Let set for 10 minutes before serving. Serving with a side salad and some toasted garlic parmesan basil bread. Enjoy.
PRODUCTS I AM USING ------ AFFILIATE LINK
Corningware French White 10 Piece Bakeware Set
http://amzn.to/2ikG1KF
Stainless steel nesting bowls. A must for the kitchen.
http://amzn.to/2igzFfp
Barilla Manicotti Pasta, 8 Ounce Boxes
http://amzn.to/2p4asYX
McCormick Culinary Parsley Flakes
http://amzn.to/2iGu3i0
McCormick Basil Leaves
http://amzn.to/2jyg3nX
McCormick Oregano Leaves
http://amzn.to/2hPjG7n
McCormick Italian Seasoning
http://amzn.to/2iGLXx7
McCormick Thyme Leaves
http://amzn.to/2hPgEjr
Follow TESS COOKS4U on Social Media:
WEBSITE ~ TESS COOKS4U AMAZON STORE
EMAIL: tesscooks4u@gmail.com
Please ask before borrowing. Thank you, Tess.
Please UPVOTE and FOLLOW me. Thank you and have a wonderful day.
Much Love, Tess :)