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Pesto-Chicken Manicotti
Pesto-Chicken Manicotti
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Prep Time:
20 minutes
Total Time:
1 hour 15 minutes
Save time with pre-made pesto and pre-cut chicken for quick and delicious stuffed pasta.
Ingredients:
  • 1 jar (16 oz) Alfredo pasta sauce
  • 1 1/2 cups water
  • 1 teaspoon garlic powder
  • 1 package (1 1/4 lb) uncooked chicken breast tenders (not breaded) (14 tenders)
  • 1 teaspoon Italian seasoning
  • 14 uncooked manicotti pasta shells (8 oz)
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1 large tomato, chopped (1 cup)
  • 1/3 cup basil pesto
Instructions:
  • Preheat your oven to 375°F. Combine pasta sauce, water, and garlic powder in a medium bowl. Spread 1 cup of the pasta sauce mixture in a 13x9-inch (3-quart) glass baking dish, no need to grease the dish.
  • Sprinkle Italian seasoning over chicken tenders in a medium bowl. Stuff the seasoned chicken into uncooked manicotti shells. Arrange shells on top of pasta sauce in a baking dish and pour the remaining pasta sauce mixture evenly over the shells to fully cover.
  • Cover the dish with foil and bake for 45 to 50 minutes until the shells are tender. Then, sprinkle with cheese and bake uncovered for an additional 2 to 4 minutes until the cheese is melted. Top with tomato and serve with pesto.

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