Chicken Manicotti Alfredo is the kind of dish for people who want a flavorsome balance between spicy but not too bland, bursting with flavor without being overly complicated. Chicken Manicotti Alfredo will surely quench this desire as it offers one of the most flavorsome takes on Chicken in Italian cuisine. Like any other typical Italian pasta dish, Chicken Manicotti Alfredo is neither too heavy and neither too insipid for the taste buds.It’s one of the dishes that you’ll want more of when you’re done. It can go nicely with a number of pairings, especially a well-aged white wine.
Health benefits:
These are rich in sodium as well as potassium. Apart from that these have a low cholesterol count as well as almost no saturated fats. They also have a high degree of proteins.
Ingredients
skinless, boneless chicken breast halves: 3
distilled white vinegar: 1/2 cup
olive oil: 1 cup
clove crushed garlic: 1
package manicotti pasta: 1(12 ounce)
Butter: 6 tbsp
heavy whipping cream: 2 cups
ground nutmeg: 1/4 tsp
ground black pepper: 1 tsp
grated parmesan cheese: 1 1/2 cups
salt: 1 tsp
pint part-skim ricotta cheese: 1
egg: 1
chopped fresh oregano: 1 tbsp
chopped fresh marjoram: 1 tbsp
chopped fresh basil: 1 tbsp
shredded mozzarella cheese: 1 cup
How To Make Chicken Manicotti Alfredo
- At the start, take a large re-sealable plastic bag and have it thoroughly cleaned.
- Properly marinate the chicken with vinegar thoroughly.
- Sprinkle it with olive oil and garlic.
- Sauté the marinated chicken in a bit of olive oil.
- Set the sautéed chicken aside.
- Bring a large pot of water to a boil and then let the pasta boil in it.
- Drain the pasta afterwards and set aside.
- Melt butter in a saucepan over medium high heat.
- Add heavy cream, salt, nutmeg, black pepper and simmer it until the sauce thickens.
- Add grated parmesan cheese and keep stirring until the cheese melts.
- Set this Alfredo sauce aside.
- In a separate large bowl, mix ricotta cheese, egg, oregano, marjoram and basil along with the sautéed chicken.
- Cover the baking dish with half of the Alfredo sauce. Place the chicken on top while adding shredded mozzarella cheese on top. Cover it with aluminum foil.
- Cook at 350 degrees for 45 minutes.
- Let it rest for 10 minutes before serving.
Trivia:
- Italians eat enough pasta to wrap the noodles around Earth nearly 15,000 times.
Spaghetti, penne and rotini are the most favorite pasta types in the US.