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Chicken Spinach Manicotti

 Chicken Spinach Manicotti
This saucy pasta recipe is so easy and convenient; it's perfect for any busy weeknight. If you use your own precooked chicken, you'll need about a cup, diced. -Melissa Holmquist of Pensacola, Florida
3 ServingsPrep: 25 min. Bake: 50 min.

Ingredients

  • 1 package (10 ounces) frozen chopped spinach, thawed, divided
  • 6 ounces frozen diced cooked chicken breast, thawed
  • 3 tablespoons butter
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 3 cans (8 ounces each) tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon brown sugar
  • 6 uncooked manicotti shells
  • 1 cup (4 ounces) shredded Monterey Jack cheese

Directions

  • Divide spinach in half; refrigerate one portion for another use. In a
  • sieve or colander, drain remaining spinach, squeezing to remove
  • excess liquid. Pat dry; place in a small bowl. Add chicken; set
  • aside.
  • In a large saucepan, melt butter. Stir in flour until smooth;
  • gradually add broth and milk. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Stir in the tomato sauce, basil,
  • oregano, garlic powder and brown sugar; cook over medium heat for

2 of 2

Chicken Spinach Manicotti (continued)

Directions (continued)

  • 3-4 minutes or until heated through.
  • Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti
  • shell. Spread 1/2 cup sauce into a greased 11-in. x 7-in. baking
  • dish. Arrange manicotti over sauce; top with remaining sauce.
  • Cover and bake at 350° for 40-45 minutes or until manicotti
  • shells are tender. Uncover; sprinkle with cheese. Bake 8-10 minutes
  • longer or until cheese is melted. Let stand for 5 minutes before
  • serving. Yield: 3 servings.
Nutritional Facts: 2 stuffed shells equals 554 calories, 27 g fat (16 g saturated fat), 104 mg cholesterol, 1,862 mg sodium, 48 g carbohydrate, 5 g fiber, 34 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.