Asparagus and Chicken Manicotti with Mom’s Organic Garlic & Basil Spaghetti Sauce

Simple and quick to prepare, this one-dish meal will turn you into a gourmet chef before you know it! Your family will think they’re in an exclusive gourmet restaurant, sitting at your table. Serve with a green salad and Italian bread sticks to complete the menu.

  • 1 box (14) tubular (manicotti, cannelonni) pasta
  • 1-1/2 lb. Ricotta cheese
  • 1-1/2 lb. Mozarella cheese (shredded)
  • 3/4 cup Italian seasoned bread crumbs
  • 3/8 teaspoon salt
  • 1/4 teaspoon minced garlic
  • 1/2 cup chopped parsley
  • 1 24-ounce container Mom’s Organic Traditional Pasta Sauce
  • 1 small bunch fresh baby asparagus
  • 4 fully cooked Parmesean Chicken Breasts

Carefully place pasta tubes a few at a time into 6 to 8 quarts of rapidly boiling salted water. Cook 8 to 10 minutes, stirring occasionally. DO NOT OVERCOOK. Drain. Allow to cool slightly.

Combine Ricotta and shredded Mozarella cheeses, Italian bread crumbs, salt, minced garlic and chopped parsley. Pour half the Mom’s Organic Traditional Pasta Sauce in 13″x 9″x 2″ rectangular baking dish. Stuff the cooked pasta with filling. Arrange stuffed pasta tubes on sauce.

Steam asparagus 3-5 minutes in vegetable steamer. Thaw and warm fully cooked Parmesean Chicken Breasts in microwave, 3-4 minutes. Slice chicken breasts across the grain into approximately 1/2 inch-wide strips. Place steamed asparagus and chicken breast strips over stuffed pasta tubes. Pour remaining Spaghetti Sauce over all. Sprinkle with additional mozzarella cheese the last 10 minutes of baking.

Bake in 350 degree oven approximately 30 minutes.

Serves 6 to 8

Popularity: 5%

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admin on February 12th 2008 in Chicken, Pasta Sauces

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