PESTO CHICKEN MANICOTTI recipe And Books
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PESTO CHICKEN MANICOTTI recipe and books|
So you would like to know how to make PESTO CHICKEN MANICOTTI recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!
PESTO CHICKEN MANICOTTI
Yield: 6 to 8 servings
Source: National Pasta Association
- 8 oz. manicotti shells, uncooked
- 1 (10-oz.) package frozen chopped spinach, thawed and drained
- 16 oz. part-skim ricotta cheese
- 1 cup grated Parmesan cheese, divided
- 1/2 cup egg substitute
- 2-1/2 cups diced cooked chicken breast
- 1 tbsp. basil
- 3/4 tsp. pepper
- 3 cups low-sodium tomato sauce or spaghetti sauce
Prepare manicotti according to package directions; while pasta
is cooking, squeeze all the water out of the spinach. When
pasta is done, drain and set aside. Preheat oven to 350 F.
Mix together ricotta cheese, 1/2 cup Parmesan cheese and egg
substitute. Stir in remaining ingredients except tomato sauce.
Spoon the cheese mixture into the manicotti shells and lay in
a 9 x 13-inch pan and a 9 x 9-inch pan, or a pan large enough
to hold all stuffed manicotti. Cover with tomato sauce and
sprinkle with the remaining 1/2 cup Parmesan cheese. Cover
and bake 20 minutes. Remove cover and bake an additional
15 minutes, until cheese is golden brown.
Nutritional Information Per Serving:
344 Calories; 34 g Protein; 24.3 g Carbohydrates; 492 mg Sodium;
12.9 g Fat; 27% Calories from Fat 68.3 mg Cholesterol
We truly hope you will like this American recipe, and enjoy your tasty PESTO CHICKEN MANICOTTI recepie. Check out these great recipe books and learn how to make PESTO CHICKEN MANICOTTI!
View Recipe Books - PESTO Recipe
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