Chicken Manicotti

Chicken Manicotti

Rating 

Nothing beats a pasta stuffed with ricotta and chicken and covered in a creamy Alfredo sauce and this is the perfect representation of that
Ingredients
  • FOR MANICOTTI FILLING
  • 1 (8-oz.) package manicotti
  • 3 c. shredded cooked chicken
  • 1 (10-oz.) package frozen spinach, defrosted and drained
  • 2½ c. ricotta cheese
  • 1½ c. shredded mozzarella, divided
  • ¾ c. freshly grated Parmesan, divided
  • 1 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • FOR THE ALFREDO SAUCE
  • 4 tbsp. butter
  • 2 cloves garlic, minced
  • ¼ c. all-purpose flour
  • 2½ c. milk
  • ½ c. freshly grated Parmesan
  • Juice of ½ a lemon
  • 2 tbsp. freshly chopped parsley, plus more for garnish
  • Kosher salt
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 375°. In a large pot of salted boiling water, cook manicotti until al dente, 5 minutes. Drain.
  2. Make ricotta filling: In a large bowl stir together chicken, spinach, ricotta, 1 cup mozzarella, ½ cup Parmesan, and Italian seasoning. Season with salt, pepper, and a pinch red pepper flakes.
  3. Make alfredo: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more. Pour in milk, whisking constantly, and bring mixture to a simmer. Stir in Parmesan and simmer until sauce thickens, 2 to 3 minutes. Add lemon juice and parsley and season with salt and pepper.
  4. In the bottom of a 9”-x-13” baking dish, spoon a couple scoops of alfredo sauce and smooth into an even layer. Spoon ricotta mixture into manicotti and place into baking dish. Top with remaining alfredo sauce and sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan.
  5. Cover and bake until cheese is melty, 15 to 20 minutes.
  6. Garnish with parsley, to serve.

 

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