Recipes

Chicken Manicotti Alfredo

• 3 skinless, boneless chicken breast halves
• 1/2 c distilled white vinegar
• 1 c olive oil
• 1 clove garlic, pressed
• 1 8oz package manicotti shells
• 6 tbs butter
• 2 c heavy whipping cream
• 1 tsp salt
• 1/4 tsp nutmeg
• 1 tsp black pepper
• 1 1/2 c parmesan cheese, grated
• 1 pint part-skim ricotta cheese
• 1 egg
• 1 tbs fresh oregano, chopped
• 1 tbs fresh marjoram, chopped
• 1 tbs fresh basil, chopped
• 1 c mozzarella cheese, shredded

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. Cook pasta in a large pot of boiling water until al dente. Drain, and set aside. Meanwhile, melt butter in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and 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. In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken. Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 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. Bake at 350 deg. F for 45 minutes. Let stand 10 minutes prior to serving.

adapted from Jeff Ellison, allrecipes.com