Recipe

Chicken Asparagus Manicotti Recipe

	Sparow64 / All my dishes 7 months, 3 weeks ago Found this online some time ago. We love it. Lots of prep work, but several things can be done at once. It's been a while since I made this, prep time is approx. Well worth the effort. Calls for 3 cups bechemal, but my recipe makes 4 cups. Prep:35m Cook:20m Servings:6	Sparow64
	chicken asparagus pasta mediumdfficulty

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Ingredients

unsalted butter - softened

12 manicotti - cooked

4 whole chicken breast

olive oil

salt

3 cups bechamel sauce (below)

1 sweet onion - diced and sauted

2 cloves garlic - roasted and mashed

8 ounces Gorgonzola cheese - crumbled

12 sprigs asparagus - roasted

1 teaspoon oregano - crumbled

1 cup Parmesan cheese - grated

pepper

Bechemal Sauce (4 cups)

5 tablespoons butter

4 tablespoons all-purpose flour

4 cups milk

2 teaspoons salt

1/2 teaspoon freshly grated nutmeg

Directions

Butter a large, deep casserole dish.

Preheat the oven to 375F.

Bring a large pot of water to a boil over high heat; add 3 tablespoons olive oil and 1 tablespoon kosher salt. When the water boils, add the chicken breasts and return to a boil; reduce the heat so that the water just simmers, and poach breasts for 20 minutes.

Turn off the heat and allow the breasts to sit in the water for 20 minutes.

Remove the breasts and allow to cool.

Remove the meat from the bones, discard the skin and coarsely chop the breast meat.

In a large bowl, mix 2 1/2 cups of the Bescamella with the mashed garlic, onions, Gorgonzola and thyme; season to taste with salt and pepper.

Stir in the chopped asparagus stems and the chicken meat and mix well.

Stuff each of the manicotti shells with this mixture; place an asparagus tip into one end of each manicotti. Mix the remaining Bechamel with the Parmesan cheese; place the stuffed manicotti in the buttered casserole in a single layer, and spread the Parmesan mixture over the top.

Place the dish in the preheated oven, and bake for 20 minutes, or until heated through and the Parmesan mixture is bubbling.

Bechemal Sauce:

In a medium saucepan, heat the butter over medium-low heat until melted.

Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.

Bring to a boil.

Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

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