Chicken Manicotti with White & Red Sauce

Staff Writer
Chicken Manicotti with White & Red Sauce
Milisa Armstrong

Chicken Manicotti

Italian food is comfort food. Pasta of any kind is always a hit with my family, and on special occasions we often enjoy lasagna or manicotti. 

Click here to see 101 Ways to Cook Chicken

6
Servings
742
Calories Per Serving
Deliver Ingredients

Notes

To read more easy and simple recipes by Milisa, visit her blog Miss in the Kitchen. 

Ingredients

For the manicotti and filling

  • One 26-ounce jar pasta sauce
  • 12 manicotti, cooked and rinsed in cold water
  • 2 Cups chicken, cooked and diced
  • 2 eggs, beaten
  • 1 1/2 Cup shredded mozzarella cheese, divided
  • 1 Cup grated Parmesan cheese, divided
  • One 15-ounce container ricotta cheese
  • 1/4 Cup fresh basil, chiffonade
  • 1 large clove garlic, minced
  • 1 Teaspoon salt, divided
  • 1/4 Teaspoon pepper
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 2 Cups half and half
  • 1/4 Teaspoon freshly ground nutmeg

Directions

For the manicotti and filling

Preheat the oven to 375 degrees.

In a medium size bowl combine the ricotta, 1/2 of the cup parmesan, eggs, and mozzarella. Stir in the basil, garlic, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and chicken until well combined. Set the filling aside.

In a saucepan, melt the butter and whisk in the flour, and the rest of the salt. Cook for a few minutes, stirring constantly just until the mixture starts to brown. Whisk in the half and half, stirring until becomes thick. Remove from heat and stir in the rest of the parmesan and nutmeg. Pour into large casserole dish, spreading around to completely to coat the bottom.

Place the filling into a large ziplock bag. Clip one corner and fill the manicotti from both sides and place over the white sauce. Repeat with the remaining manicotti and the filling. Pour the red sauce over manicotti evenly. Sprinkle with the remaining 1/2 cup of mozzarella (or more if you like). Bake for about 25 minutes or until the filling is heated through. Serve with a green salad and garlic bread.
 

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
45g
69%
Sugar
12g
N/A
Saturated Fat
24g
100%
Cholesterol
205mg
68%
Protein
40g
80%
Carbs
44g
15%
Vitamin A
375µg
42%
Vitamin B12
1µg
20%
Vitamin B6
0.6mg
27.9%
Vitamin C
4mg
7%
Vitamin D
1µg
0.2%
Vitamin E
4mg
19%
Vitamin K
25µg
32%
Calcium
674mg
67%
Fiber
3g
14%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
3mg
15%
Magnesium
83mg
21%
Monounsaturated
14g
N/A
Niacin (B3)
9mg
44%
Phosphorus
643mg
92%
Polyunsaturated
4g
N/A
Potassium
805mg
23%
Riboflavin (B2)
0.6mg
36.3%
Sodium
1121mg
47%
Thiamin (B1)
0.1mg
9.9%
Trans
0.2g
N/A
Zinc
4mg
27%

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