PESTO-CHICKEN MANICOTTI

Pesto-Chicken Manicotti image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 7

Number Of Ingredients 9

Previous Next

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

Steps:

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.
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.
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 Facts : Calories 600, Carbohydrate 35 g, Cholesterol 120 mg, Fat 4, Fiber 2 g, Protein 37 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 2 g, TransFat 1 g