Tuesday, July 5, 2011
Pesto-Chicken Manicotti- serves 6
1 jar (16oz) Alfredo pasta sauce
1/4 c. prepared pesto
1 1/2 c. water
1 tsp. garlic powder
4 uncooked chicken breasts, cut into 1/2 inch strips
1 tsp. Italian seasoning
14 uncooked manicotti pasta shells (8oz package)
2 c. Mozzarella cheese, shredded
1 large tomato, chopped (1 cup)
Heat oven to 375. In a medium bowl, mix pasta sauce, pesto, water and garlic powder. In a 9x13 baking dish, spread about one-third of the pasta sauce mixture. In a medium bowl, sprinkle the chicken strips with Italian seasoning, and toss to coat. Stuff chicken into uncooked manicotti shells. Place shells on sauce in baking dish. (I had a few extra chicken strips that I tucked in amongst the manicotti.) Pour remaining sauce evenly over shells, covering completely. Cover with foil. Bake 45-50 minutes or until shells are tender. Sprinkle with cheese. Bake uncovered 2-4 minutes or until cheese is melted. Sprinkle with tomato.
Chicken strips and shells. I found a fork was helpful for stuffing!