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How To make Chicken Filled Manicotti
3 (4 Oz.) Boned, Skinned
Chicken Halves, Diced 1 1/2 ts Curry Powder
1 1/2 ts Paprika
1/4 ts Salt
1/4 ts Pepper
2 cl Garlic
1/4 ts Chicken Bouillon Granules
1/2 c Hot Water
3 tb Water
1 ts Oil
1/2 ts Hot Sauce
1 1/2 c Sliced Green Onions
1 tb Flour
1/2 ts Ground Cumin
8 Manicotti Shells
8 oz Plain Yogurt
1 c Chopped Tomatoes
Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon in Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add Oil & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min., Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1 Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened, Stirring Constantly.Stuff Each Shell With About 1/2 C. Chicken Mixture. Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min.Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce.
How To make Chicken Filled Manicotti's Videos
Italian Chicken Ricotta Stuffed Manicotti Recipe - Leftover Chicken
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.
#manicottirecipe #italianfood #recipes #tesscooks4u #leftoverchickenrecipe #leftoverchicken
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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE
Chicken Stuffed Bell Peppers ~ Using Leftover Chicken
Chicken Parmesan Start to Finish! ~ Parmigiana Recipe
My Italian Beef Pot Roast ~ Slow Cooker Recipe
Italian Recipes by Tess Cooks4u
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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. Enjoy.
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PRODUCTS I AM USING ------ AFFILIATE LINK
Corningware French White 10 Piece Bakeware Set
Stainless steel nesting bowls. A must for the kitchen.
Barilla Manicotti Pasta, 8 Ounce Boxes
McCormick Culinary Parsley Flakes
McCormick Basil Leaves
McCormick Oregano Leaves
McCormick Italian Seasoning
McCormick Thyme Leaves
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Vegan Chicken & Spinach Stuffed Manicotti (Recipe Ep. 22) || Steffanie's Journey
Hey Y’all! Welcome back to “Steffanie’s Journey” to getting Fit & Healthy!! For video #53 is my rendition of Maggiano’s Littly Itally Restaurant’s Chicken & Spinach stuffed Manicotti gone VEGAN. It’s creamy and delicious and you really need to make this… LIKE NOW!!! I hope that you enjoy it!! Tag me @SteffaniesJourney or #SteffaniesJourney, on my Socials if you try it, I would love to see your pics too!!!!! Don’t forget to LIKE, COMMENT & SHARE the video!!! Luv Y’all!!!
► Recipe Items Used:
***Recipe makes 14 Stuffed Manicotti***
1 Package of Manicotti Pasta
1 Package of Beyond Meat Grilled Chicken Strips
1 Container – Organic Fresh Spinach (Can use a bag of frozen instead, drain well)
1-18oz Jar of Victoria Vegan Alfredo Sauce (You can make your own Vegan Bechamel or Alfredo sauce)
8oz - Vegan Cream Cheese
2 Cups – Vegan Mozzarella Cheese
1 Cup – Vegan Parmesan Cheese
½ Large Organic Yellow Onion
3 Cloves Organic Garlic
½ TSP - Sea Salt (to taste)
1TSP - Black Pepper (to taste)
1TSP – Garlic Powder (to taste)
Proceed as instructed in video, Note: For larger chunks of vegan chicken hand chop instead of adding to food processor.
Preheat oven to 400 F. Bake uncovered for 30-40 minutes. Let cool for 10 minutes and then serve!! #Yummy
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► Prior Video:
Trying the Beyond Meat's 'Beyond Sausage' (Taste Test Ep. 5) || Steffanie's Journey
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► Main Channel Videos:
My 1st GROVE COLLABORATIVE Unboxing & Haul || Designs By Steffanie
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► Check out these videos too:
My Vegan Journey 6 Month Update || Steffanie's Journey
My Vegan Journey 3 Month Update & My 5 Tips to going Vegan || Steffanie's Journey
Vegan Lasagna with Beyond Meat Beyond Burgers (Vegan Recipe Ep. 18) || Steffanie's Journey
Meatless Meatloaf w/ Beyond Meat 'The Beyond Burger' (Vegan Recipe Ep. 12) || Steffanie's Journey
Vegan Southern Collard Greens Recipe (Vegan Recipe Ep. 10) || Steffanie's Journey
Easy & Delicious Vegan Mac and Cheese Recipe || Steffanie's Journey
How To: Make The Best Chicken Seasoning/Rub || Steffanie's Journey
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Stuffed Manicotti Recipe
Today I would like to share with you my Stuffed Manicotti recipe.
Written recipe:
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Best Manicotti Recipe Ever
Manicotti (the Italian-American version of cannelloni) are stuffed pasta tubes filled with creamy ricotta, mozzarella, and various other ingredients. I made a basic but super tasty one with the addition of egg, parsley, Pecorino Romano, and Parmigiano Reggiano cheese. This is part 5/5 of the Sunday Dinner series.
WATCH THE FULL SUNDAY DINNER SERIES!
ALSO, WATCH THE FULL MEAT SAUCE SERIES!
SUPPORT ON PATREON:
GEAR OFTEN USED IN VIDEOS (affiliate)
Wood Cutting Board:
Most Used Chef's Knife:
12 Quart Pasta Pot:
Mixing Bowls:
Pasta Spider:
Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
Sclafani Crushed Tomatoes:
Cento Plum Tomatoes:
PRINTABLE RECIPE:
INGREDIENTS:
▪8 ounces manicotti tubes
▪5 cups Sunday sauce * from episode 1*
or a quick marinara
▪1 pound ricotta
▪1 pound block mozzarella - 1/3 grated, 2/3 cut into small cubes
▪1/2 cup grated Pecorino Romano - grated
▪1/2 cup Parmigiano Reggiano
- grated
▪1 large egg
▪1/2 cup minced fresh parsley
▪salt and pepper to taste
Follow our Instagram and if you make one of our recipes tag us and we'll post it on our stories!
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I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
#manicotti
Mexican Chicken Manicotti
This is a great dish and I enjoy cooking it with hubby :)
Subscribe Here:
Ingredients
1 package (8 ounces) manicotti shells
2 cups cubed cooked chicken
3 cups of shredded Monterey Jack and Cheddar Cheese
1 cup (8 ounces) sour cream
1 small onion, diced, divided
1 can (4 ounces) chopped green chilies, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup salsa
2/3 cup milk
Stuffed Manicotti
For the filling
2 teaspoons olive oil
1/2 cup onion finely chopped
2 teaspoons minced garlic
15 ounces ricotta cheese
1 egg
1 cup mozzarella cheese shredded
1/2 cup parmesan cheese finely grated
3/4 teaspoon dried Italian seasoning
salt and pepper to taste
For assembly
2 1/2 cups marinara sauce
12 manicotti shells
1 1/2 cups mozzarella cheese
2 tablespoons chopped parsley
cooking spray
INSTRUCTIONS
Preheat the oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray.
For the filling
Heat the olive oil in a large pan over medium heat. Place the sausage in the pan. Cook for 3-4 minutes, breaking up the meat into small pieces.
Add the onions to the pan. Cook for an additional 4-5 minutes or until onions are softened and sausage is browned and cooked through.
Add the garlic and cook for an additional 30 seconds. Remove the pan from the heat.
Place the ricotta cheese, egg, mozzarella, parmesan, Italian seasoning and salt and pepper in a large bowl. Stir to combine.
Add the meat mixture to the ricotta mixture. Stir until well mixed.
For assembly
Cook the manicotti in salted boiling water for 1-2 minutes less than the package directions state. Drain and cool slightly.
Spread 1 cup of the marinara sauce over the bottom of the pan.
Use a spoon or piping bag to fill each manicotti with the meat and cheese mixture.
Arrange the manicotti in a single layer in the pan. Pour the rest of the sauce over the top.
Cover and bake for 20 minutes. Uncover, sprinkle the mozzarella cheese over the top, then bake for an additional 10-15 minutes or until cheese is melted and browned.
Sprinkle with parsley, then serve.
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