Parmesan Chicken Manicotti
One of things that sure puts me in a better mood is yummy food. And this one is definitely yummy. I love manicotti and I usually make them with spinach and ricotta cheese. But this time, I did something different one because I didnt have any frozen spinach so I thought how should I use manicotti without any frozen
One of things that sure puts me in a better mood is yummy food. And this one is definitely yummy. I love manicotti and I usually make them with spinach and ricotta cheese. But this time, I did something different one because I didnt have any frozen spinach so I thought how should I use manicotti without any frozen
- Carbohydrate 4.96942500370703 g
- Cholesterol 38.6866666912777 mg
- Fat 11.3463533398315 g
- Fiber 0.085466665605704 g
- Protein 16.0364583425933 g
- Saturated Fat 7.08181050402917 g
- Serving Size 1 1 -4 (113g)
- Sodium 5043.36200758243 mg
- Sugar 4.88395833810133 g
- Trans Fat 0.489316000345991 g
- Calories 187 calories
Step-by-step
- In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
- Stuff each cooked Manicotti with about 1/4 cupful of the chicken and cheese mixture carefully so that the Manicotti doesnt tear.
- Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.
- Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.
- Bake at 350 degrees F for 35 minutes or until hot and bubbly.
My Unexpected Culinary Adventure: Parmesan Chicken Manicotti
Life as a busy working mom is a whirlwind of early mornings, packed lunches, and chaotic evenings. Finding time for myself, let alone cooking elaborate meals, feels like a luxury. But there's something deeply satisfying about creating a delicious meal from scratch, a testament to the simple joy of nurturing myself and my family. This Parmesan Chicken Manicotti recipe is a perfect example of that.
It all started with a simple lack of ingredients. I was craving manicotti, that classic Italian comfort food, but my freezer was sadly devoid of the usual spinach I’d typically incorporate. Instead of letting that deter me, I embraced the challenge. What could I use instead? The answer came to me in a flash of inspiration – leftover shredded chicken! The idea of a chicken and parmesan-infused manicotti was immediately appealing, a twist on a familiar favorite. And you know what? It turned out even better than I had imagined.
The process itself was surprisingly simple. The creamy ricotta cheese, the savory chicken, and the sharp bite of Parmesan cheese formed a harmonious trio of flavors. The tangy crushed tomato sauce added a layer of warmth and complexity, tying everything together perfectly. The entire dish came together effortlessly, and within minutes, I had a delightful, flavorful meal ready to be enjoyed.
Beyond the Recipe: A Reflection on Simple Pleasures
Cooking for me isn’t just about sustenance; it’s about creating memories and connecting with those I love. The aroma of garlic, oregano, and simmering tomatoes fills the kitchen with a comforting warmth, a sensory experience that transcends the mere act of cooking. It's a chance to slow down, to be present in the moment, and to find solace in the simple act of creating something delicious.
This Parmesan Chicken Manicotti isn't just a meal; it's a testament to the power of resourcefulness and the unexpected joys of culinary experimentation. It's proof that sometimes, the most satisfying dishes come from embracing the unexpected and transforming a simple lack into a delicious culinary triumph. So next time you find yourself in a culinary rut, or short on ingredients, remember my experience. Don't be afraid to improvise. You might just surprise yourself with what you discover.
Tips and Variations:
• Feel free to add other vegetables to the cheese mixture, such as sautéed mushrooms or bell peppers.
• For a spicier kick, add a pinch of red pepper flakes to the sauce.
• If you don't have fresh basil, you can substitute with dried basil.
• Leftovers can be stored in the refrigerator for up to 3 days.
This recipe is a true reflection of my culinary philosophy: simplicity, resourcefulness, and a touch of unexpected flair. I hope you enjoy it as much as I do.
