Asian Chicken Manicotti Salad Food

ASIAN CHICKEN SALAD

Steps:

• 1/2 cup chow mein noodles, for garnish
• For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
• For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
• Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

CHICKEN ALFREDO MANICOTTI

Steps:

• Preheat the oven to 350 degrees F.
• For the Alfredo sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.
• Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper.
• For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag.
• For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.
• Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley.

CHICKEN MANICOTTI SALAD WITH ORIENTAL PEANUT DRESSING

Steps:

• Prepare Oriental Peanut Dressing by mixing all ingredients with a wire whisk. Set aside.
• Cook and drain manicotti as directed on package. Rinse with cold water; drain.
• Finely chop 1 cup of the coleslaw mix.
• Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.
• Fill manicotti with chicken mixture.
• Divide remaining coleslaw mix among serving plates.
• Top with manicotti.
• Drizzle with dressing.

CHICKEN MANICOTTI ALFREDO

Steps:

• In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
• Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
• Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
• In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
• Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
• Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.

ASIAN CHICKEN SALAD

Steps:

• In a small saucepan, combine the first seven ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat.

ASIAN CHICKEN-MANICOTTI SALAD

Steps:

• 1. Make Tangy Peanut Dressing. Cook and drain manicotti shells as directed on package. Rinse with cold water drain.2. Finely chop 1 cup of the coleslaw mix. Mix finely chopped coleslaw, the chicken, bean sprouts, peanuts and water chestnuts.3. Fill each cooked shell with chicken mixture. Divide remaining coleslaw mix among 4 individual plates. Top each with manicotti. Drizzle with dressing.For Tangy Peanut Dressing:Mix all ingredients with wire whisk.1 SERVING: Calories 590 (Calories from Fat 335) Fat 37g (Saturated 6g) Cholesterol 45mg Sodium 540mg Carbohydrate 40g (Dietary Fiber 6g) Protein 30g * % DAILY VALUE: Vitamin A 4% Vitamin C 66% Calcium 10% Iron 20% * DIET EXCHANGES: 2 Starch, 2 Vegetable, 3 Medium-Fat Meat, 3 1/2 Fat * CARBOHYDRATE CHOICES: 2 1/2From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN MANICOTTI

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.