Pesto-Chicken Manicotti

Clever steps and easy ingredients, like prepared pesto and pre-cut chicken tenders, help you make perfect stuffed pasta in less time.

  • prep time 20 min
  • total time 1 hr 15 min
  • ingredients 9
  • servings 7

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
  • 1 Heat oven to 375°F. In medium bowl, mix pasta sauce, water and garlic powder. In ungreased 13x9-inch (3-quart) glass baking dish, spread about one-third (1 cup) of the pasta sauce mixture.
  • 2 In medium bowl, sprinkle chicken tenders with Italian seasoning. Stuff chicken into uncooked manicotti shells. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce mixture evenly over shells, covering completely.
  • 3 Cover with foil. Bake 45 to 50 minutes or until shells are tender. Sprinkle with cheese. Bake uncovered 2 to 4 minutes longer or until cheese is melted. Sprinkle with tomato. Serve with pesto.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    600
    (
    Calories from Fat
    310),
    % Daily Value
    Total Fat
    34g
    34%
    (Saturated Fat
    18g,
    18%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    120mg
    120%;
    Sodium
    610mg
    610%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    37g
    37%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    4%;
    Calcium
    40%;
    Iron
    10%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 4 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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