Chicken Manicotti Alfredo

Large manicotti noodles are stuffed with an aromatic blend of marinated chicken, ricotta cheese, egg, basil, oregano and marjoram. Blanket with a velvety Alfredo sauce, top with mozzarella cheese and bake to perfection.

• Calories: 813 Calories

Ingredients

• 1 egg
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• 6 tablespoons butter
• 2 cups heavy whipping cream
• 1 clove crushed garlic
• 1 cup shredded mozzarella cheese
• 1 tablespoon chopped fresh basil
• 1 teaspoon ground black pepper
• 1 pint part-skim ricotta cheese
• 1 tablespoon chopped fresh oregano
• 1 ½ cups grated Parmesan cheese
• ½ cup distilled white vinegar
• 3 skinless, boneless chicken breast halves
• 1 cup olive oil
• 1 (12 ounce) package manicotti pasta
• 1 tablespoon chopped fresh marjoram

Recipe Instructions

Step 1

In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.

Step 2

Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.

Step 3

Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.

Step 4

In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.

Step 5

Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.

Step 6

Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.