Chicken Spinach Manicotti |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 3 |
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This saucy pasta recipe is so easy and convenient; it's perfect for any busy weeknight. If you use your own precooked chicken, you'll need about a cup, diced. -Melissa Holmquist of Pensacola, Florida Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed, divided |
6 ounces frozen diced cooked chicken breast, thawed |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1 cup chicken broth |
1/2 cup milk |
3 cans (8 ounces each) tomato sauce |
1 teaspoon dried basil |
1 teaspoon dried oregano |
3/4 teaspoon garlic powder |
3/4 teaspoon brown sugar |
6 uncooked manicotti shells |
1 cup (4 ounces) shredded monterey jack cheese |
Directions:
1. Divide spinach in half; refrigerate one portion for another use. In a sieve or colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside.
2. In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, basil, oregano, garlic powder and brown sugar; cook over medium heat for 3-4 minutes or until heated through.
3. Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell. Spread 1/2 cup sauce into a greased 11-in. x 7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce.
4. Cover and bake at 350° for 40-45 minutes or until manicotti shells are tender. Uncover; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 3 servings.
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