Foto: RecipeGirl
Ingredients
- 16 ounces thinly sliced chicken breast
- 1 cup olive oil
- ½ cup white wine vinegar
- 1 medium garlic clove, (crushed)
- 12 ounces manicotti noodles
- 6 tablespoons salted butter
- 2 cups heavy cream
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 1½ cups grated Parmesan cheese
- 16 ounces part-skim ricotta cheese
- 1 large egg
- 1½ tablespoons chopped fresh oregano
- 1½ tablespoons chopped fresh basil
- 1 cup shredded Mozzarella cheese
- ½ cup grated Parmesan cheese
Steps
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To a large zip baggie, add the chicken, vinegar, olive oil and garlic. Marinate in the refrigerator for at least 30 minutes. Heat a skillet with a little olive oil. Saute the chicken on both sides until cooked through. Set aside to cool. Then chop.
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Bring a large pot of water to boil. Cook the pasta to an al dente state. Drain, and set aside.
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In a small saucepan over medium-heat, melt the butter. Add the cream, pepper and salt; stir until the sauce thickens slightly. Reduce the heat to low; add the Parmesan cheese, and stir until the cheese melts. Remove from heat, and set aside.
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Preheat the oven to 350℉.
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In a large bowl, stir together the ricotta, egg, oregano and basil. Stir in the cooked chicken.
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Pour half of the Alfredo sauce in the bottom of a 9x13-inch baking dish. Stuff the manicotti shells with the filling mixture. Place the stuffed shells on top of the sauce. Then pour the remaining sauce over the shells. Sprinkle the cheeses on top. Cover the baking pan with foil.
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Bake for 45 minutes. Let the dish stand at room temperature for at least 10 minutes before serving.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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