Manicotti Stuffed With Chicken, Ricotta & SpinachFrom icecreamuffin 5 years ago
- 1 package Barilla manicotti (about 14 pieces) shopping list
- 2 boneless, skinless chicken breasts (thawed) shopping list
- 3 & 1/2 cups ricotta cheese shopping list
- 1/2 medium yellow onion, coarsely chopped shopping list
- 1/2 cup fresh spinach leaves, stems removed shopping list
- salt, freshly ground black pepper, dried oregano, dried thyme, garlic powder shopping list
- olive oil shopping list
for the "sauce"
- 3 large garlic cloves, minced shopping list
- a handful of fresh parmesan shopping list
- 1/2 cup white wine shopping list
- 1/2 cup olive oil shopping list
- freshly chopped flat leaf parsley, for garnish shopping list
How to make it
- Boil & salt water for manicotti. When boiling, add manicotti & cook until "al dente"; about 8 minutes. Drain and set aside in a small bowl; gently coat with a bit of olive oil so that they don't stick together.
- Meanwhile, pat chicken dry with a paper towel. Completely cover both sides of chicken with seasonings. Heat a bit of olive oil in a large pan, add chicken (it should sizzle). Brown well on both sides, cooking on medium until no longer pink in the middle (the pieces i used were quite thin, taking only about 15 minutes total, so make sure your chicken is not undercooked.) Let chicken rest on a plate for at least 5 minutes.
- Add ricotta, onion, chicken & spinach to a blender or food processor, blending until texture is very fine, and there are no more chunks. Season with a bit of salt & freshly ground black pepper, to taste. You may need to add ingredients a bit at a time, transferring the finished product to a bowl; just make sure everything is eventually completely incorporated.
- Preheat oven to 350 degrees Fahrenheit. Stuff manicotti with chicken-ricotta mixture, about 3 large spoonfuls for each. Place in a baking pan and warm in the oven for 10 minutes.
for the "sauce"
- In a small saucepan, warm olive oil and white wine until simmering. Stir in garlic and parmesan, reduce heat to low for about 10 minutes. Add salt & pepper if necessary. Stir occasionally.
- Drizzle the garlic sauce over the manicotti, and sprinkle with fresh flat leaf parsley; serve hot.
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