Chicken And Rapini Manicotti Food

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.

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.

SUPER-EASY CHICKEN MANICOTTI

Steps:

• Heat oven to 350°F. In medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish.
• Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.
• Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.

CHICKEN MANICOTTI

Steps:

• Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes. , Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese., Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender. Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

SHORTCUT CHICKEN MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
• In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
• In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
• Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

CHICKEN AND RAPINI MANICOTTI

Steps:

• Heat oil in a saucepan over medium heat. Add half of both the onion and garlic paste. Stir in thyme, pepper and hot pepper flakes. Sauté for 5 minutes or until onion is translucent. Stir in tomatoes, simmer for 15 minutes until thickened. Stir in basil and cool sauce to room temperature.
• Meanwhile, cook manicotti until still firm in the center, 6-8 minutes. Place on a paper towel-lined baking sheet to cool. In the same water cook rapini for 2 minutes. Cool under running water, squeeeze dry and chop finely.
• In a nonstick skillet on medium-high heat, combine chicken with remaining onion and garlic paste. Cook, breaking apart with a spoon, until chicken is browned. Transfer to a bowl and cool slightly. Add rapini, cottage cheese, 1/2 cup tomato sauce and 1/4 cup shredded cheese.
• Spread 1 cup of the sauce on the bottom of an 11x9-inch baking dish. Fill manicotti shells with chicken mixture. Pour remaining sauce over manicotti and sprinkle with remaining cheese. Cover pan with foil and bake for 30 minutes. Then uncover and bake for 15 minutes until bubbly and golden.

CHICKEN BROCCOLI MANICOTTI

Steps:

• Cook manicotti according to package directions. For sauce, in a saucepan, saute onion in butter. Stir in flour and salt until blended. Gradually whisk in cream and broth; bring to a boil. Cook and stir for 1-2 minutes or until thick and bubbly. Stir in cheeses just until melted., In a bowl, combine the eggs, bread crumbs, parsley, pepper flakes, salt and nutmeg. Stir in chicken and broccoli; add 1 cup sauce. Drain manicotti; stuff with chicken mixture. , Spread about 1/2 cup cheese sauce in two greased 11x7-in. baking dishes. Top with manicotti; pour remaining sauce over manicotti. Cover and bake at 350° for 35-40 minutes. Uncover and bake 5 minutes longer or until golden brown.

CHICKEN AND RAPINI PENNE PASTA

Steps:

• Trim thick stems off rapini and coarsely chop.
• Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
• Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
• Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
• Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.