Kitchen Guy's
Pesto Chicken Manicotti

Contact Chef Jim Gray

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Here's what you need:

8 ounces manicotti noodles uncooked
2 1/2 cups cooked chicken breast
1 10 oz. box spinach, frozen thawed and drained
1 16 oz. container Ricotta cheese, part-skim
1 cup Parmesan cheese, grated

2 large eggs, beaten
1 tablespoon fresh basil, chopped
3/4 teaspoon pepper
3 cups tomato sauce (home-made or store-bought)

 

Here's how to make it:

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.

Mix together Ricotta cheese, 1/2 cup Parmesan cheese and eggs. Stir in remaining ingredients, except tomato sauce. Spoon the cheese mixture into the manicotti shells and lay in a 9x13 pan or a pan large enough to hold all of the stuffed manicotti.

Cover with tomato sauce and sprinkle with the remaining grated Parmesan cheese. Cover and bake 20 minutes.


Remove cover and bake an additional 15 minutes until cheese is golden brown.

Send your questions and comments to me at chefjim@kitchenguy.biz