Cooking With Chris: Chicken Manicotti
Chicken Manicotti
1 jar (26 to 30 oz) tomato pasta sauce (your favorite variety) plus 3/4 cup of water
1 teaspoon garlic salt
1 1/2 lb. uncooked chicken breast tenders (not breaded) ~14 tenders
14 uncooked manicotti pasta shells (8oz)
2 Cups shredded mozzarella cheese (8 oz)
Chopped fresh basil leaves, if desired
Grated fresh parmesan
- Heat oven to 350 degrees F. In medium bowl,
mix pasta sauce and water. Spread about one-third of the pasta sauce in uncreased 13x9-inch (3 quart) glass baking dish. - Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of the shell to fill if necessary. Place shells on pasta auce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover tighly with foil.
- Bake about 1 hour or until shells are tender. Sprinkle with mozzarella and finally parmesan cheese. Bake uncovered about 5 minutes or until cheese is melted and slightly browned. Sprinkle with basil.