SPINACH AND ARTICHOKE CHICKEN STUFFED MANICOTTI PIE RECIPE BY TASTY
Here's what you need: manicotti, artichoke heart, fresh spinach, chicken breast, ricotta cheese, mozzarella cheese, grated parmesan cheese, garlic, salt, pepper, marinara sauce, fresh parsley
Provided by Betsy Carter
Categories Dinner
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook manicotti a couple minutes under the box instructions.
- Drain in a colander, and cut manicotti in half.
- Arrange manicotti tubes upright in a parchment paper-lined springform pan until the pan is packed with the tubes.
- In a large bowl, combine artichokes, spinach, chicken, ricotta cheese, ½ of the mozzarella cheese, ½ of the parmesan cheese, garlic, salt, and pepper.
- Preheat oven to 350°F (180˚C).
- Transfer the spinach and artichoke mixture into a piping bag.
- Fill each manicotti tube about ¾ of the way up with spinach and artichoke mixture.
- Spoon tomato sauce over the filled manicotti.
- Top with remaining mozzarella cheese, and parmesan cheese.
- Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes or until cheese is melted.
- Garnish with parsley, if desired.
- Enjoy!
Nutrition Facts : Calories 373 calories, Carbohydrate 34 grams, Fat 15 grams, Fiber 3 grams, Protein 24 grams, Sugar 2 grams
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
- Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
CHEESE, ARTICHOKE AND SPINACH FILLED MANICOTTI
This my own manicotti recipe that I thought I would share. Many people have mentioned how difficult manicotti is to make but I have a simple and fast way to make a delicious meal. Feel free to add any of your favorite ingredients in place of the spinach and artichoke hearts, such as sun-dried tomatoes or black olives. This dish is also great with chicken breasts coated with italian bread crumbs, parmesan cheese and lightly fried in olive oil.
Provided by tacomagirl23
Categories Manicotti
Time 40m
Yield 8-10 manicotti shells, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil manicotti shells until almost done, about 7 minutes. Shells should be somewhat soft but still have some rigidness to them.
- In a bowl, mix ricotta cheese, one egg, spinach and artichoke hearts, salt & pepper until well combined. Spoon mixture into a ziplock back and cut off one corner.
- Cover the bottom of a rectangular baking pan with some of the spaghetti sauce.
- Using the plastic baggie like a piping bag, squeeze mixture into each manicotti shell until full. Place on top of spaghetti sauce, leaving space in between each shell. Leaving space will help with serving later. Cheese mixture should fill approximately 8-10 shells.
- Top the shells with more of the spaghetti sauce, mozzarella cheese and sprinkle with parmesan.
- Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes or until cheese is melted. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 710.2, Fat 29.7, SaturatedFat 15.3, Cholesterol 136.9, Sodium 1444.5, Carbohydrate 74.3, Fiber 5.9, Sugar 19.9, Protein 37.4
CHICKEN & SPINACH MANICOTTI
I LOVE Italian/pasta foods; however, I am NOT a fan of ricotta and cottage cheese! So, unfortunately there are times when I see something I really want to try but don't not knowing, OR knowing, what cheeses were used. So, after seeing this item at an Italian restaurant (which I didn't order because it contained ricotta cheese) I decided to create my own version by "borrowing" bits and pieces of recipes to create this dish...a DEFINITE family favorite! ENJOY =)
Provided by Chef Toujours
Categories One Dish Meal
Time 1h
Yield 14 Manicotti, 7 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F.
- Combine all ingredients (top 12 items) in large mixing bowl. Cook manicotti "per package directions" (I actually cook the manicotti for about a minute to a minute and a half LESS than what is directed for a firmer noodle - easier to stuff!). Drain and rinse pasta with cool water.
- Spray 2 - 13 x 9 casseroles w/cooking spray and place well-stuffed manicotti in casseroles.
- Coat manicotti with Alfredo sauce.
- Garnish with additional Parmesan and red pepper flakes if desired.
- Cover casseroles with foil and bake at 400 oF for 30 minutes.
Nutrition Facts : Calories 213.1, Fat 4.3, SaturatedFat 1.5, Cholesterol 33.1, Sodium 189.9, Carbohydrate 26.3, Fiber 1.8, Sugar 1.1, Protein 16.5
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