Best 3 Pesto Chicken Manicotti Recipes
Indulge in the delectable flavors of Pesto Chicken Manicotti, a dish that tantalizes taste buds with its exquisite fusion of rich pesto, tender chicken, and velvety cheese wrapped in delicate pasta shells. Experience a burst of aromatic basil, nutty pine nuts, and tangy parmesan in every bite of the pesto, perfectly complementing the succulent chicken filling. Bathed in a luscious tomato sauce, the manicotti exudes an inviting crimson hue, inviting you on a culinary journey like no other. This comprehensive guide unveils the secrets behind crafting this culinary masterpiece, with step-by-step instructions, essential tips, and additional recipe variations to cater to diverse preferences. Unlock the art of creating this restaurant-worthy dish in the comfort of your own kitchen, impressing family and friends with your culinary prowess.
Here are our top 3 tried and tested recipes!
PESTO CHICKEN MANICOTTI
Make and share this Pesto Chicken Manicotti recipe from Food.com.
Provided by Abbs lt3
Categories Chicken Breast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare manicotti as directed and squeeze water out of spinach.
- When pasta is done, drain and set aside.
- Preheat oven to 350ºF.
- Mix together ricotta, 1/2 cup parm, and egg substitute.
- Stir in remaining ingredients, except tomato sauce.
- Spoon cheese mixture into shells and lay into a pan.
- Cover with tomato sauce and sprinkle remaining 1/2 cup Parm.
- Cover and bake 20 minute.
- Remove cover and bake add. 15 minute.
Nutrition Facts : Calories 297.8, Fat 9.8, SaturatedFat 5.5, Cholesterol 29.8, Sodium 805.9, Carbohydrate 33.6, Fiber 3.6, Sugar 5.2, Protein 20
PESTO MANICOTTI (NO TOMATOES)
I discovered this recipe recently in our local newspaper. I have nothing against tomatoes (love them actually) however I wanted to point out their absence from this recipe. PS> I added about one quarter cup of myzithra to the manicotti.
Provided by COOKGIRl
Categories Manicotti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees. Coat a 9-by-13-inch baking dish with a small amount of olive oil.
- Bring a large stockpot of salted water to a boil. Add the manicotti and cook al dente. Drain and arrange them on a tea towel so they don't touch. Set aside until cool enough to handle.
- Meanwhile, remove the excess water from the spinach by placing the leaves in a salad spinner. Continue spinning until no more water runs out.
- Coarsely chop the spinach.
- In a large bowl, combine the spinach, eggs, ricotta, mozzarella, Greek yogurt, garlic and oregano. Transfer the cheese mixture to a Zip-Lock-type plastic bag, squeeze out the air and seal. Set aside.
- Spread half of the pesto in an even layer over the bottom of the prepared baking dish.
- Snip off one corner of the bag of cheese mixture. Holding a manicotti tube in one hand and the bag in the other, insert the tip of the bag into the pasta tube and squeeze gently to fill it. Tip: to make filling easier, fill from both ends.
- Arrange each filled tube in a single layer in the prepared baking dish.
- When all the tubes are filled, spoon the remaining pesto over them. Cover with foil and bake for 15 minutes.
- Uncover the pan and sprinkle the manicotti with Parmesan. Bake, uncovered, for another 15 minutes, or until the Parmesan is melted and lightly browned.
Nutrition Facts : Calories 440.9, Fat 21.7, SaturatedFat 12.6, Cholesterol 141.8, Sodium 434.7, Carbohydrate 34.1, Fiber 2.3, Sugar 1.6, Protein 27.1
CREAMY PESTO MANICOTTI
My mother used to make this when I was a child and I just found the recipe while cleaning out her house to move. Wonderful to bring to company pot-lucks.
Provided by Ph0tochik
Categories Manicotti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine 1/4 cup of the Mozzarella cheese and the next 8 ingredients (Mozzarella - garlic) in a food processor, and process until creamy.
- Prepare Manicotti according to package directions. While pasta is cooking, wash and squeeze all the water out of the spinach. When pasta is cooked, drain and set aside. Preheat oven to 350°.
- Spoon the cheese mixture into the manicotti shells and lay in a 9x13 pan or a pan large enough to hold all of the stuffed manicotti.
- Cover with tomato sauce and sprinkle with the grated Parmesan cheese. Cover and bake 20 minutes.
- *use shells or the long Manicotti strips.
Nutrition Facts : Calories 375.9, Fat 13.1, SaturatedFat 4.5, Cholesterol 23.6, Sodium 427.2, Carbohydrate 46.3, Fiber 2.9, Sugar 1.8, Protein 18.6
Tips:
- To make the perfect manicotti filling, combine ricotta cheese, parmesan cheese, spinach, basil, parsley, eggs, and salt and pepper to taste in a large bowl. Mix until well combined.
- To prepare the chicken, season it with salt, pepper, garlic powder, and onion powder. Pan-sear the chicken breasts in a skillet over medium heat until golden brown and cooked through.
- To assemble the manicotti, spread a thin layer of pesto sauce on the bottom of a 9x13 inch baking dish. Then, place a manicotti shell on top of the sauce and fill it with the chicken and cheese filling. Roll the manicotti up and place it seam-side down in the baking dish. Repeat with the remaining manicotti shells.
- Once all the manicotti are assembled, top them with the remaining pesto sauce and sprinkle with parmesan cheese.
- Bake the manicotti in a preheated 350 degree Fahrenheit oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve immediately.
Conclusion:
This pesto chicken manicotti is a delicious and easy-to-make dinner recipe that is perfect for any occasion. The creamy ricotta and parmesan cheese filling, combined with the flavorful chicken and pesto sauce, makes for a truly unforgettable dish. Whether you are serving it to your family or to guests, this manicotti is sure to be a hit.
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