30-MINUTE CHICKEN MANICOTTI SKILLET
Stuff manicotti shells with chicken, tomatoes and cheese for a 30-Minute Chicken Manicotti Skillet. This chicken manicotti skillet is great for weeknights.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Mix pasta sauce, tomatoes and water until blended.
- Combine 3/4 cup of the sauce with chicken, dressing, basil and 1/2 cup cheese; spoon into manicotti shells. Place in nonstick skillet; top with remaining sauce. Turn to evenly coat manicotti with sauce. Bring to boil; cover. Simmer on medium heat 15 min. or until manicotti is tender, turning after 8 min.
- Remove from heat. Sprinkle with remaining cheese; let stand 5 min. or until melted.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g
CANNELLONI OR MANICOTTI WITH CHICKEN
Make and share this Cannelloni or Manicotti With Chicken recipe from Food.com.
Provided by William Uncle Bill
Categories Chicken
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl combine chicken cubes, onion, thyme and vermouth.
- Allow to marinate for at least 30 minutes.
- In the meantime, in a large saucepan with 2 cups of water, add kale and cook until just tender, about 5 minutes.
- Drain and cover kale with cold water; set aside.
- Strain the marinade into a large frying pan or skillet; set aside the chicken and onions.
- Add chicken broth to the frying pan and bring to a simmer over medium-high heat.
- Add chicken/onion to frying pan and poach until the chicken is no longer pink at the center, about 4 minutes.
- With a slotted spoon, remove the chicken cubes to a food processor, reserving the poaching liquid.
- Process the chicken in short bursts until the cubes are finely chopped.
- Drain kale well, chop and add to the food processor.
- Add ricotta cheese, cottage cheese, 4 tablespoons of parmesan cheese, black pepper and nutmeg and process to blend; set aside.
- To prepare the sauce, melt butter in a 2 quart saucepan over medium heat.
- Gradually whisk in flour to make a paste and cook for 1 minute, stirring constantly, DO NOT BURN or let it go lumpy.
- Whisk in reserved poaching liquid, bring to boil, whisking constantly, about 2 minutes.
- Add milk and return the liquid to boil, whisking frequently.
- Reduce heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally while you prepare the cannelloni.
- In a large cooking pot or pasta cooking pot, fill 3/4 full with water and bring to a rolling boil.
- Add 1 tablespoon salt and 2 tablespoons of olive oil.
- Add cannelloni or manicotti tubes and cook for about 15 minutes or until al dente'.
- When done, transfer tubes to bowl of cold water.
- Preheat oven to 400 degrees F.
- Thoroughly drain cannelloni tubes and carefully fill them with the stuffing mixture using a small spoon.
- In a 9x9-inch oven-proof casserole dish, arrange stuffed cannelloni in a single layer.
- Ladle the sauce over the cannelloni.
- Sprinkle remaining 4 tablespoons of parmesan cheese over the top.
- Cover the casserole dish tightly with aluminum foil.
- Bake in preheated 400°F oven for 30 minutes.
- Remove foil from the dish and place dish under the broiler, about 3 inches below and broil for about 5 minutes until the cannelloni is lightly browned.
- Serve immediately.
- You can delete the chicken if you do not want it. Also, you can use Spinach instead of Kale.
- You may use the sauce that I make for my UNCLE BILL'S CABBAGE ROLLS, recipe #35722.
Nutrition Facts : Calories 343.5, Fat 17.3, SaturatedFat 7.8, Cholesterol 76.2, Sodium 1811.7, Carbohydrate 15.2, Fiber 1.2, Sugar 5.5, Protein 31.5
30-MINUTE CHICKEN ENCHILADA SKILLET
This chicken enchilada skillet is a 30-minute meal.
Provided by Angela Kilgore-Wright (Sneakn
Categories Chicken Enchiladas
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Put chicken in a skillet over medium heat with oil and 1/2 of the taco seasoning. Cook and stir for about 10 minutes.
- Add salsa, onion, bell pepper, cilantro, and remaining taco seasoning. Reduce heat to medium-low and cook for another 5 minutes. Put shredded cheese on top.
- Serve in tortillas.
Nutrition Facts : Calories 558.4 calories, Carbohydrate 41.5 g, Cholesterol 90.8 mg, Fat 27.4 g, Fiber 4.2 g, Protein 35.8 g, SaturatedFat 10.6 g, Sodium 1544.9 mg, Sugar 6.6 g
CHICKEN MANICOTTI
Very easy quick yet tasty dinner. My guest can never believe I made this myself, and my husband can't get enough.
Provided by Pieki2cute
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl combine parmesan and ricotta cheese, chicken and spices.
- Fill each manicotti shell with mixture.
- In the bottom of a rectangular casserole dish, spread a about 1/2 cup of spaghetti sauce around.
- Now place filled manicotti shells in dish.
- Top with 4 pieces of mozzarella cheese.
- Now pour the rest of spaghetti sauce over the top.
- Place the other 4 slices of mozzarella cheese on top.
- Cover dish tightly with tin foil and bake for about 30-35 mins in a 350 degree oven.
- Take the tin foil off and bake for another 5 or 10 minutes.
- Let cool for about 10 minutes before serving.
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